60 minutes | Serves 4
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. I threw all the ingredients in one pot, stirred it occasionally, and hung out with little Oliver. When it was done, everyone was pleased with the results.
1 28 oz can of crushed tomatoes
4 tablespoons of olive oil
1/2 cup of halved kalamata olives
3 tablespoons of capers
1 tablespoon of caper juice
1/2 teaspoon of anchovy paste
1 cup farro
1 teaspoon red pepper flakes (optional)
Parmesan cheese (optional)
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. Decide it farro is texture you like and either serve or continue to simmer (adding a little water if needed). Add red pepper flakes and allow to cook another minutes. Serve with fresh parmesean cheese.