Sun-dried tomato pesto pasta

Bring a pot of water to a boil for the pasta. Peel two to three garlic cloves; set some of about 20 grams fresh basil aside for garnish.

Put a 315 ml jar of sun-dried tomatoes, the basil and the garlic in the blender.

Cook 150 grams of spaghetti to package instructions, stirring occasionally so it does not stick.

Toast a third cup of almonds in a dry non-stick pan over medium heat a couple of minutes; add to the blender.

When the pasta is done, add about a quarter cup of pasta water to the blender, then drain the pasta and set it aside.

Add a pinch of dried oregano, a generous pinch of salt and a pinch of crushed pepper flakes; blend on medium-high about 30 seconds.

Transfer the pesto to a container; it keeps in the fridge a few weeks or can be frozen.

Return the pan to medium heat with a drizzle of olive oil; add the pasta, about a quarter cup of the pesto and a splash of water, and cook one to two minutes.

Turn off the heat, stir in the reserved basil, plate, and finish with fresh cracked pepper.