Farro Spaghetti With Three Kinds Of Garlic Recipes
FARRO SPAGHETTI WITH FRESH TOMATOES AND MARCONA ALMONDS
A no-cook tomato sauce is all about allowing the different ingredients to soak up one another's flavors. Let this one sit for at least an hour -- even three, if you've planned ahead. If your tomatoes are super ripe, skip the knife and tear them to pieces with your hands. (Whole-wheat noodles can sub in for the farro ones.)
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 8
Steps:
- Combine tomatoes, garlic, oil, pepper flakes, basil, and a pinch of salt in a medium bowl and set aside for at least one hour.
- Cook pasta in well-salted water according to package directions. Drain and return pasta to pot. Add tomato sauce and toss to combine.
- Top each serving with almonds and basil.
Nutrition Facts : Calories 608 g, Fat 37 g, Fiber 12 g, Protein 13 g, SaturatedFat 5 g, Sodium 63 g
PASTA WITH FARRO
Provided by Food Network Kitchen
Time 35m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Try this twist on kasha varnishkes, a classic Jewish dish made with buckwheat and bow ties: Toast 1 cup farro in a saucepan over medium-high heat with olive oil. Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, then cover and simmer until the water is absorbed, 20 to 25 minutes. Meanwhile, cook 1 pound orecchiette as directed; drain. Brown 3 tablespoons butter; toss with the pasta and farro (or toss with walnut oil). Season with salt.
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- Add the rinsed farro and water to a medium sauce pan. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 30 minutes or until tender, stirring occasionally. Drain excess water if needed.
- While the farro is cooking, add 2 tablespoons of the olive oil to a large skillet over medium heat. Add in the sliced mushrooms and minced garlic at the same time (to prevent the garlic from burning). Cook for 8-12 minutes or until tender and most of the liquid has cooked off, stirring occasionally.
- Add the cooked farro to the pan with the mushrooms and stir in the parsley, 1 tablespoon olive oil, sea salt, and black pepper. Adjust seasoning to taste and serve.
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