Farro with Tuna and Tomatoes
- 1 pound farro
- 2 bay leaves, preferably fresh
- 1 tablespoon coarse sea salt, divided
- 10 tablespoons extra-virgin olive oil, divided
- 6 plump garlic cloves, sliced
- 1/2 teaspoon peperoncino flakes
- One 28-ounce can whole tomatoes, crushed by hand
- 4 tablespoons capers, drained
- Two 6-ounce cans tuna in olive oil
- 2 tablespoons fresh Italian parsley, chopped
- Produce
- Bay leaves (2)
- Italian parsley, fresh (2 tablespoons)
- Tomatoes, whole (1 28-ounce can)
- Seafood
- Tuna in olive oil (2 6-ounce cans)
- Condiments
- Capers (4 tablespoons)
- Cooking & Baking
- Olive oil, extra-virgin (10 tablespoons)
- Plump garlic cloves (6)
- Sea salt, coarse (1 tablespoon)
- Pasta & Grains
- Farro (1 pound)
- Other
- 1/2 teaspoon peperoncino flakes
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 23, 2012 (10 months ago).
24 people saved this recipe.
