Bring a large pot of salted water to a boil. Wash and dry all produce. Finely chop sun-dried tomatoes. Peel and mince or grate garlic. Halve grape tomatoes lengthwise; place in a small bowl and toss with a drizzle of olive oil, salt, and pepper. Pick basil leaves from stems; roughly chop leaves.

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1/3 cup pasta cooking water (1/2 cup for 4 servings), then drain.

While spaghetti 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 1 TBSP 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 1/3 cup plain water (1/2 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 grape tomatoes into sauce. Add spaghetti, 1 TBSP butter (2 TBSP for 4 servings), and half the Parmesan (save the rest for serving); 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 basil and season with salt and pepper. Turn off heat.

Divide pasta between bowls. Top with almonds and remaining Parmesan and chopped basil. Serve.