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