Spaghetti With Tomato Pesto - cooking recipe

Ingredients

14 oz spaghetti
2 None garlic cloves, peeled and coarsely chopped
3/4 cup Parmesan cheese
8 oz canned sundried tomatoes in oil
1/4 cup ground almonds
7-8 tbsp olive oil
8 stems basil, leaves plucked from stems

Preparation

Cook the pasta in boiling salted water according to the package directions. Finely grate 1/3 cup of Parmesan, and coarsely chop the rest. Place tomatoes, with the oil from the jar, the almonds, coarse pieces of Parmesan cheese and olive oil in a food processor and puree. Season with salt and pepper.
Drain the noodles in a colander, then put them back in the pan, mix with the pesto and basil leaves. Serve on warmed plates and sprinkle with grated Parmesan cheese.