• Bring a large pot of salted water to a boil. Wash and dry produce. • Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Dice tomato into ½-inch pieces; place in a small bowl and toss with a drizzle of olive oil, salt, and pepper. Pick parsley leaves from stems; finely chop leaves.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄3 cup pasta cooking water (½ cup for 4 servings), then drain.

• While pasta cooks, heat a large, dry pan over medium-high heat. Add almonds and cook, stirring often, until fragrant and lightly browned, 2-4 minutes. • Turn off heat; transfer to a second small bowl. Wipe out pan.

• Heat a drizzle of olive oil in pan used for almonds over medium heat. Add sundried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. • Stir in stock concentrate and 1⁄3 cup plain water (½ cup for 4 servings). Bring to a simmer and cook until slightly reduced, 1-2 minutes. • Reduce heat to low and whisk in cream cheese until fully incorporated.

• Stir diced tomato into pan with sauce. Add drained spaghetti, half the Parmesan (save the rest for serving), and 1 TBSP butter (2 TBSP for 4 servings); toss to combine. TIP: If needed, stir in reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce. • Stir in half the chopped parsley. Season with salt and pepper. Turn off heat.

• Divide pasta between bowls. Top with toasted almonds, remaining Parmesan, and remaining chopped parsley. Serve.