Spaghetti with Sun-Dried Tomato and Basil

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Finely chop sun-dried tomatoes. Mince or grate garlic. Halve grape tomatoes lengthwise and place in a small bowl with a drizzle of olive oil, salt and pepper. Pick basil leaves from stems; roughly chop leaves. 2. Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1/2 cup pasta cooking water, then drain. 3. Meanwhile, heat a large, dry pan over medium-high. Add almonds and cook, stirring often, until fragrant and lightly browned, 3-4 minutes. Turn off heat; transfer to a second small bowl. Wipe out pan. 4. Heat 1 Tbls butter and a drizzle of olive oil in pan used for almonds over medium heat. Add sun-dried tomatoes and garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Season with salt and pepper. Stir in stock concentrate and 1/2 cup plain water. Bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce heat to low and whisk in cream cheese until fully incorporated. 5. Stir grape tomatoes into sauce. Add spaghetti, 2 Tbls butter and half the parmesan cheese (save rest for topping); 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 basil and season with salt and pepper. Turn off heat. 6. Divide pasta between bowls. Top with almonds and remaining parmesan and basil. Serve.