Farro Puttanesca

May 28, 2013
0 Ratings
  • Serves 4
Author Notes

I created this hearty and healthy dish inspired by pasta puttanesca and it turned out great. This dish practically cooked itself it was so easy. —bclelia

What You'll Need
  • 28 ounces crushed tomatoes
  • 4 tablespoons olive oil
  • 1/2 cup kalamata olives, halved
  • 3 tablespoons capers
  • 1 tablespoon caper juice
  • 1/2 teaspoon anchovy paste
  • 1 teaspoon red pepper flakes
  1. Cook tomatoes, olives, olive oil, capers, caper juice, and anchovy paste in a saucepan over medium heat for 15 minutes, allowing sauce to bubble.
  2. Add farro, cover, and turn heat on medium/low.
  3. Allow farro to cook about 40 minutes, stirring occasionally.
  4. Add red pepper flakes and allow to cook another minute before serving.

See what other Food52ers are saying.

  • Chris Hagan
    Chris Hagan
  • nplante

2 Reviews

nplante July 16, 2020
Sure would like to try this recipe, but the recipe is missing a key bit of information. How much farro?
Chris H. June 21, 2013
bclelia--what is the quantity of farro? The recipe doesn't specify. Thanks!