Fresh Tomato Farro Puttanesca
Pasta can be swapped out for whole grains in most Italian dishes including this fresh tomato farro puttanesca, transforming this classic.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dishes
Cuisine: Italian
Servings: 4
Author: Paige Adams
- 1 cup pearled 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 cups 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 and simmer the farro for 12-15 minutes until the grains are tender but still chewy. Pour into a fine mesh strainer to drain the 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.
Calories: 282kcal | Carbohydrates: 44g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 635mg | Potassium: 361mg | Fiber: 9g | Sugar: 3g | Vitamin A: 767IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 2mg