Picture
Caption: Peak of Season Farro Spaghetti with Tomatoes & Hazelnuts
My Kitchen Love
Caption: Spaghetti with Tomatoes & Hazelnuts
Serves 4-6
Ingredients:
500 gr / 1.1 lbs dried spaghetti (farro, whole wheat, or any other spaghetti of your choice)
1 pint small tomatoes, such as cherry, strawberry, etc., halved
2 tbsp olive oil
2 shallots, finely chopped
8-10 whole basil leaves
1/2 cup crushed hazelnuts (roasted is tastier, but non-roasted will work too)
100 gr fresh mozzeralla cheese, torn into small bite size pieces
salt and pepper
Picture
Caption: Directions:
Cook pasta in a large pot of salted water as per package instructions, reserve 1/4 cup of pasta water before draining.
Meanwhile, heat olive oil in a large skillet over medium-high heat. Add shallots and cook for 2-3 minutes until translucent and soft. Add tomatoes and season with salt and pepper. Cook for 7-10 minutes, string occasionally, until tomatoes have released most of their juices and begin to brown. Add reserved pasta water and gently combine.
Remove skillet from heat and add basil leaves, stirring until just combined.
Add pasta to a large serving bowl, top with torn cheese, tomato mixture, and then crushed hazelnuts. Season with salt and pepper.
Picture
Caption: Recipe by My Kitchen Love
@mykitchenlove
www.mykitchenlove.com