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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

Description

Pasta can be swapped out for whole grains in most Italian dishes including this fresh tomato farro puttanesca, transforming this classic.


Ingredients

Scale
  • 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

Instructions

  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.