Ingredients
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
Preparation
Combine tomatoes, garlic, oil, pepper flakes, basil, and a pinch of salt in a medium bowl and set aside for at least one hour.
Cook pasta in well-salted water according to package directions. Drain and return pasta to pot. Add tomato sauce and toss to combine.
Top each serving with almonds and basil.
