Fill a pasta pot with water and heat until boiling. Cook pasta according to the al dente directions on the package. Reserve œ cup of hot pasta water before draining.
While the water is heating and pasta is cooking, heat a heavy skillet over medium heat. Add the almonds to the dry skillet. Stir often until the almonds are toasted, about 5 minutes. Set aside to cool.
Heat the olive oil in the skillet over medium-high heat. Saute the onion until translucent and slightly brown, about 5 minutes. Set onions aside.
Crack the eggs into a small bowl and beat with a mixer until well blended.
After draining the cooked pasta, return it to the pot. With the heat off, add the eggs. Stir until the eggs coat the pasta and start to thicken, but not scramble. Add a little hot pasta water if the sauce needs thinning.
Stir in the sun-dried tomatoes and sauteed onions.
Divide hot pasta evenly onto plates. Top each with two heaping tablespoons of goat cheese crumbles. Coarsely chop the toasted almonds and add 1 tablespoon to each serving. Garnish with sprigs of fresh basil. Season with freshly ground black pepper if desired.
* Whole Foods Market Goat Cheese Crumbles, Whole Foods Market, 1601 S. Brentwood Blvd., Brentwood, 314.968.7744, wholefoodsmarket.com
3 oz. whole, unsalted almonds
1 Tbsp. olive oil
1 large yellow onion, diced
3 large eggs
3 oz. sun-dried tomatoes in oil, julienned, drained
3 oz. goat cheese crumbles*
2 oz. fresh basil leaves
Freshly ground black pepper to taste (optional)
This article appears in September 2013.