Farro Spaghetti With Fresh Tomatoes And Marcona Almonds

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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

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