clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fresh Tomato Farro Puttanesca

Fresh Tomato Farro Puttanesca

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4


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


  1. 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.
  2. 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.
  3. Serve warm, at room temperature or chilled from the fridge.