Even with a risqué background, puttanesca has a delicious history and a fun future when made from the ancient Italian grain, farro.
“Penne alla Puttanesca” is an Italian sauce, from the South of the Country. The origins of the name are uncertain but some studies and translations argue that the dish was originally served in a Neapolitan brothel. The bright colors of the ingredients also recalled the underwear worn by female escorts.
My twist is the use of a short Farro pasta. Farro is an ancient, unrefined Italian grain. You can find it in Italian specialty food stores. Failing that, you can replace with Kamut or wholemeal wheat pasta. The advantages of using non-refined wheat are multiple, both for the health and for the taste. The whole wheat pasta, for example, maintains better cooking (rigorously al dente), becoming much more digestible than an overcooked pasta. 
Farro Fusilli Puttanesca
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
A twist on a classic! This farro puttanesca is hearty, flavorful, and perfect for a weeknight meal.
Ingredients
- 11 oz (300 g) Farro Fusilli (or other short pasta)
- extra virgin olive oil
- 1 clove garlic
- 17 oz (500 g) tomato pulp
- 2 oz (50 g) pitted black and white olives
- 1 tablespoon capers
- sea salt and pepper
Instructions
- Bring a large pot of generously salted water to a rolling boil. Cook the farro fusilli according to the package directions until al dente. Before draining, ladle out about 1/2 cup of the starchy pasta water and set it aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced garlic and cook gently for 1-2 minutes, stirring often, until it turns light gold. Watch it closely because garlic goes from golden to burnt in seconds.
- Add the tomato pulp, olives, and capers to the skillet. Raise the heat to medium and let the sauce simmer for 6-8 minutes, stirring occasionally, until it thickens slightly and the flavors come together.
- Drain the pasta and add it directly to the skillet with the sauce. Toss everything together over low heat for about 1 minute, adding a splash of the reserved pasta water to help the sauce cling to the noodles.
- Season with freshly ground black pepper and a pinch of salt if needed (the capers and olives add plenty of salt on their own). Serve straight from the skillet.
Notes
- To enhance the farro’s texture, toast it lightly in a dry pan before cooking.
- For a richer flavor, use a good quality olive oil and add a pinch of red pepper flakes to the sauce.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 65
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Can I substitute farro fusilli with another type of pasta?
Yes, you can replace farro fusilli with Kamut or wholemeal wheat pasta for a similar texture and flavor.
What should I do if I can’t find farro pasta?
If farro pasta is unavailable, look for Kamut or wholemeal wheat pasta at Italian specialty stores or use another short pasta that you enjoy.
How can I ensure the farro fusilli is cooked al dente?
To achieve al dente farro fusilli, follow the package instructions for cooking times and taste the pasta a minute or two before the suggested time to ensure it’s firm but not hard.
