If you're ready for a fresh take on “spaghetti and red sauce,” this is the meal for you. Sun-dried tomatoes create a jammy, concentrated flavor base for this pesto in a pasta dish that's intense in the best possible way. It's accentuated by heirloom cherry tomatoes, fresh spinach, and slivered almonds for a meal that's just as easy as sauce from a jar, and way more satisfying.
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Drain in a colander and rinse with cold water to the stop cooking process. Set aside in colander.
Reserve pot; no need to wipe clean.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Coarsely chop tomatoes.
Halve baguette lengthwise.
Stack two spinach leaves, roll up, and slice thinly across the length (reserve remaining whole leaves for pasta).
Prepare the Bruschetta
Combine tomatoes, half the garlic (reserve remaining for bread), 2 tsp. olive oil, and a pinch of pepper on half of prepared baking sheet. Toss to season evenly.
Place halved baguette on other half of prepared baking sheet, cut side up. Drizzle baguette halves with 1 tsp. olive oil, remaining garlic, and a pinch of pepper.
Roast until baguette is toasted and lightly browned and bruschetta has softened, 7-10 minutes.
While baguette and bruschetta cook, finish pasta.
Finish the Pasta
Heat 1 tsp. olive oil in pot used to cook pasta over medium heat.
Add whole spinach leaves and cook until just wilted, 30 seconds.
Add sun-dried tomato pesto and cook until warmed through, 1 minute.
Remove pot from burner and add pasta and bruschetta. Toss to combine.
Finish the Dish
Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste), slivered almonds, and thinly sliced spinach. Bon appétit!