Farro Spaghetti with Fresh Tomatoes and Marcona Almonds
- 3 large tomatoes (about 2 pounds), cored and coarsely chopped
- 2 cloves garlic, thinly sliced
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon red-pepper flakes
- 1/2 cup fresh basil leaves, torn if large, plus more for garnish
- Coarse salt
- 10 ounces farro spaghetti
- 1/3 cup chopped marcona almonds, for garnish
- This recipe is vegan
- Produce
- Basil, fresh leaves (1/2 cup)
- Garlic (2 cloves)
- Marcona almonds (1/3 cup)
- Tomatoes (about 2 pounds), large (3)
- Cooking & Baking
- Olive oil, extra-virgin (1/2 cup)
- Red-pepper flakes (1/2 teaspoon)
- Salt, Coarse (1)
- Pasta & Grains
- Farro spaghetti (10 ounces)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published July 19, 2012 (7 months ago).
119 people saved this recipe.
