This dish was inspired by Martha Stewart’s one-pot pasta dish that creates its own sauce as it cooks. Combine water, farro, thinly sliced onions and garlic, and cherry tomatoes, and cook until the farro is tender and the onions and tomatoes have melted into the perfect sauce.
Recipe from Smitten Kitchen.
- 2 cups water
- 1 cup semi-pearled farro
- 1/2 large white onion
- 2 cloves garlic
- 9 oz. grape or cherry tomatoes
- 1 1/4 tsp. kosher or coarse sea salt
- 1/4 tsp. red pepper flakes (to taste)
- 1 Tbs. olive oil, plus extra for drizzling
- 1/4 cup grated parmesan cheese
- Basil leaves, cut into thin ribbons
Place water and farro in a medium saucepan to presoak while you prepare the other ingredients. Adding each ingredient to the pot as you finish preparing it, cut the onion in half again, and very thinly slice it into quarter-moons. Thinly slice the garlic cloves. Halve or quarter the tomatoes. Add salt, pepper flakes and 1 Tbs. olive oil to the pan, and set a timer for 30 minutes. Bring the uncovered pan up to a boil, then reduce to a gentle simmer, stirring occasionally. When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned, and the cooking water should be almost completely absorbed. If needed, cook it for 5 additional minutes, until farro is more tender.
Transfer to a wide serving bowl. If there’s enough leftover cooking liquid to be bothersome, simply use a slotted spoon to leave the amount you wish to behind. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan.