Spaghetti With Sun-Dried-Tomato-Almond Pesto

Tonight's recipe was one we have made once before.  I loved it last time, but this time I dumped too much pasta into the sauce, almost the whole box, when it should have been 3/4 of the box.  Not having enough sauce made it a bit bland.  I will make it again, but I will make sure I don't over do the pasta.  I made the bread crumbs from the rest of a baguette we didn't finish. ( Tip:Any bread you don't finish works great like this.  I put them in freezer until I need them.) This dish is lightning fast to make!

 Spaghetti With Sun-Dried-Tomato-Almond Pesto
4 Servings
    1/2 c  drained oil-packed -sun-dried tomatoes (3 ounces)
    1/3 c  salted roasted almonds
      1    large garlic clove,sliced
    1/2 c  extra-virgin olive oil,plus more for drizzling
           Salt and freshly ground
           -pepper
    1/2 c  fresh bread crumbs
     12    ounces spaghetti
      2 T  chopped parsley
1. In a food processor, pulse the tomatoes, almonds and garlic. Add
1/4 cup of the oil and puree. Season with salt and pepper.
2. In a skillet, toast the bread crumbs in 2 tablespoons of the oil,
stirring, until golden. Transfer the crumbs to a plate; season with
salt and pepper.
3. In a large pot of boiling salted water, cook the pasta until al
dente. Drain, reserving 1/2 cup of the cooking liquid. In the pot, toss
the pasta with the pesto, reserved cooking water and remaining 2
tablespoons of oil until the sauce clings to the pasta. Transfer the
pasta to bowls, sprinkle with the bread crumbs and parsley and drizzle
with olive oil. Serve.