Farro Spaghetti With Fresh Tomatoes and Marcona Almonds
A no-cook tomato sauce is all about allowing the different ingredients to soak up one another's flavors. Let this one sit for at least an hour -- even three, if you've planned ahead. If your tomatoes are super ripe, skip the knife and tear them to pieces with your hands. (Whole-wheat noodles can sub in for the farro ones.)
Whole Living, July/August July/August 2012
- 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
- 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.
If you can't find marcona almonds, try sauteing 1/3 cup chopped blanched almonds in 1 tablespoon olive oil until fragrant and lightly golden, then season with salt.
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