Farro pasta with fresh tomato sauce
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.
Servings 4
Calories 517kcal
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
Serving: 85Grams | Calories: 517kcal | Carbohydrates: 81g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 974mg | Potassium: 824mg | Fiber: 17g | Sugar: 10g | Vitamin A: 507IU | Vitamin C: 19mg | Calcium: 181mg | Iron: 5mg