Description
A twist on a classic! This farro puttanesca is hearty, flavorful, and perfect for a weeknight meal.
Ingredients
Units
Scale
- 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