Farro Puttanesca

By • May 28, 2013 1 Comments

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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


Serves 4

  • 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.

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