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