Pasta can be swapped out for whole grains in most Italian dishes including this fresh tomato farro puttanesca, transforming this classic.
1 cup farro, rinsed
3 cups water
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon capers, roughly chopped
1/2 cup roughly chopped Kalamata & Castelvetrano olives
2 cups halved cherry tomatoes
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 generous handfuls baby arugula
1 tablespoon chopped fresh parsley
In a small saucepan over high heat, combine the farro and water. Bring to a boil, reduce the heat, cover and simmer the farro for 10 minutes until the grains are tender. Let stand for 5 minutes. Drain any remaining water and transfer the farro to a large bowl.
Heat the olive oil in a large skillet over medium high heat. Add the garlic and capers and cook until fragrant, about 30 seconds. Stir in the olives, tomatoes, red pepper flakes salt & pepper and continue sautéing for 5-7 minutes until the tomatoes are a bit juicy. Fold the mixture into the farro along with the arugula and parsley.
Serve warm, at room temperature or chilled from the fridge.