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, 7-10 minutes. Drain in a colander and rinse with cold water to stop cooking process. Set aside. Reserve pot; no need to wipe clean. While pasta cooks, prepare ingredients.
Prepare the Ingredients
Coarsely chop tomatoes. Mince garlic. 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, ¼ tsp. salt, and a pinch of pepper on one half of prepared baking sheet.
Roast Bruschetta and Toast Baguette
Place halved baguette on other half of prepared baking sheet, cut side up. Leave enough space so baguette stays crispy. Drizzle baguette halves with 1 tsp. olive oil, remaining garlic, and a pinch of salt and pepper. Bake until baguette is toasted and lightly browned and bruschetta has softened, 7-10 minutes. While baguette and bruschetta cook, finish pasta.
Toss 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. Garnish pasta with red pepper flakes (to taste) and slivered almonds.
Plate the Dish
Add a serving of pasta to a plate or a shallow bowl. Serve with garlic bread garnished with thinly sliced spinach.