Farro Pasta With Tomato Vinaigrette Recipes

FARRO AND TOMATO SALAD WITH FISH-SAUCE VINAIGRETTE

Steps:

• Vinaigrette:
• Whisk garlic, fish sauce, vinegar, sugar, and 1 tablespoon water in a small bowl until sugar dissolves.
• Farro and assembly:
• Cook farro in a medium pot of boiling salted water, stirring occasionally, until tender, 20-25 minutes. Drain; transfer to a large bowl.
• Heat oil in a large skillet over medium-high. Cook scallions, turning occasionally, until charred all over, about 4 minutes. Transfer to bowl with farro. Add both types of tomatoes, cucumbers, parsley, and tarragon and toss to combine. Add vinaigrette and toss again to coat; season with pepper.
• Do Ahead
• Vinaigrette can be made 1 week ahead. Cover and chill.

FARRO AND TOMATO SALAD

Steps:

• Bring water to a boil in a saucepan. Add farro and reduce heat, cover, and simmer until farro is tender and liquid has been absorbed, up to 40 minutes.
• Fold cooked farro, great northern beans, cherry tomatoes, parsley, Parmesan cheese, lemon juice, salt, and black pepper together gently in a bowl and stir to combine.

FARRO PASTA WITH TOMATO VINAIGRETTE

Steps:

• 1. Pound garlic, with pinch salt, into smooth paste with mortar and pestle. Stir in vinegar. 2. Core tomatoes and cut into 1⁄2-inch dice. If using cherry tomatoes, remove stems and quarter, or halve if small. In a large bowl, toss tomatoes with vinegar-garlic mixture and half the basil. Cover and marinate 15-20 minutes. 3. Meanwhile bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 7-10 minutes. Reserve 1 cup cooking liquid and then drain well. 4. Add oil to tomatoes, and season to taste with salt. Toss pasta with tomato vinaigrette. Stretch sauce with a few tablespoons reserved cooking liquid until sauce turns juicy and coats the noodles. Taste and, if desired, add salt and an extra splash of oil or vinegar. Toss in remaining basil leaves. Serve warm or at room temperature.