Cook the pasta (check the recipe). While the pasta is cooking, prepare the other ingredients.

In a bowl, place the sun-dried tomatoes. Pour boiling water over them and leave for about 5 minutes. Adjust the amount of water so that all the tomatoes are covered.

Peel and cut the garlic into smaller pieces. Finely chop the almonds. Drain the tomatoes (preferably in a sieve) and cut them into smaller pieces.

In a tall container, such as a blender jug, place the tomatoes, almonds, garlic, olive oil, and a bit of water. Season to taste with salt and pepper. Blend into a uniform paste.

Combine the drained pasta with the sun-dried tomato pesto immediately. Mix thoroughly.

Serve on a plate.