Farro pasta with fresh tomato sauce is a luscious whole grain pasta dish!
Sometimes the best pasta dish is the simplest: just a basic tomato sauce with olive oil, tomato, and garlic. Actually it’s the pasta dish we have most frequently.
I confess that generally I prefer a standard egg pasta over anything else, but this farro pasta is pretty exceptional. It’s made by an Italian company – Bartolini - and they make quite a good line of different farro pastas.
I don’t think I even need to tell you how to make this easy farro pasta with fresh tomato sauce, but anyhow…
Sizzle a smashed garlic clove in a few tablespoons of extra-virgin olive oil, then add the tomatoes: fresh or canned. Cook until the oil comes to the top, then toss the sauce into your pasta – al dente of course! Top with a generous sprinkling of freshly grated Parmesan cheese. Yum.
There a few other things I like about this farro pasta. First of all it’s nutritional content is undisputed; it’s an ancient grain that has been growing in the Umbria region of Italy for over 7000 years!
Also, when I am trying to cut back on calories I always stick with farro pasta! If any of you out there follow the Weight Watchers diet then you’ll know that farro is a zero points food so you can eat it with abandon!
Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.
Ingredients
- 340 Grams Farro pasta: Bartolini Ciriole
- 800 Grams Canned peeled tomatoes, or 8 medium peeled, fresh tomatoes
- 1 Garlic clove, peeled and smashed
- 4 Tablespoons Extra virgin olive oil
- 1 Teaspoon Salt
- 6 Tablespoons Freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil; the water should taste like the sea.
- Peel the garlic clove and smash it down with force using the side of a knife blade.
- Put the olive oil and garlic together in a sauce pan large enough to hold the tomatoes.
- Sizzle the garlic in the oil for about 30 seconds and then add the tomatoes.
- If you are using fresh tomatoes peel them first: plop in simmering water for 20 to 30 seconds and then plunge into a sink full of cold water. Now the peels will slip off easily and you can core and halve the tomatoes to put in the sauce pan.
- Cook the sauce until the oil begins to come to the surface: about 20 minutes.
- Drain (reserving a bit of pasta cooking water), toss with the sauce and serve sprinkled with freshly grated Parmesan cheese.
- If the pasta seems too dry add a bit of the reserved cooking liquid.
- Buon appetito!
Nutrition
And if you love this pasta dish you’ll also really enjoy the recipe for Cameroni Farro Pasta with Pioppini Mushrooms, Peperoncino and Tomatoes!
Have you ever tried making this recipe for whole grain farro nut bread? It’s another way to enjoy this wholesome grain! I usually buy farro and then use my KitchenAid grain mill attachment to grind my own flour; it’s one of my favorites of all the KitchenAid attachments!
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Ingredients
- 340 Grams Farro pasta: Bartolini Ciriole
- 800 Grams Canned peeled tomatoes, or 8 medium peeled, fresh tomatoes
- 1 Garlic clove, peeled and smashed
- 4 Tablespoons Extra virgin olive oil
- 1 Teaspoon Salt
- 6 Tablespoons Freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil; the water should taste like the sea.
- Peel the garlic clove and smash it down with force using the side of a knife blade.
- Put the olive oil and garlic together in a sauce pan large enough to hold the tomatoes.
- Sizzle the garlic in the oil for about 30 seconds and then add the tomatoes.
- If you are using fresh tomatoes peel them first: plop in simmering water for 20 to 30 seconds and then plunge into a sink full of cold water. Now the peels will slip off easily and you can core and halve the tomatoes to put in the sauce pan.
- Cook the sauce until the oil begins to come to the surface: about 20 minutes.
- Drain (reserving a bit of pasta cooking water), toss with the sauce and serve sprinkled with freshly grated Parmesan cheese.
- If the pasta seems too dry add a bit of the reserved cooking liquid.
- Buon appetito!
i adore your site, thank you. i've discovered when making paella that the easiest best way to use fresh tomatoes, rather than boiling peeling, is to simply grate them, holding the skin, grating--you are left holding the skin & the shredded tomatoes are already in the pan. it's simple dimple. give it a try. 🙂
That sounds like a great idea; I’m always looking for ways to simplify the tomato peeling process. Thank you!