INGREDIENTS
•
1/2 cup, drained oil-packed sun-dried tomatoes (I reserved and used the oil, it’s got good flavor)
•
1/3 cup salted roasted almonds (I used Marcona almonds, skin on)
•
1 large garlic clove, sliced
•
1/2 cup extra-virgin olive oil, plus more for drizzling
•
Salt and freshly ground pepper
•
1/2 cup fresh bread crumbs
•
12 ounces spaghetti (I used whole grain)
•
1/3 cup chopped parsley plus more for garnish