Pennette di Farro alle Olive
Region: Italy, Abruzzo
Category: Pasta with Vegetables
Season: Fall
Difficulty: Easy and Quick
Farro is the
Italian word that strictly means spelt wheat (Triticum aestivum L. subsp. spelta),
although in the Italian vernacular it is used to refer to spelt and two other
wheat species, einkorn (T. monococcum
L. subsp. monococcum) and emmer (T. turgidum L. subsp. diococcum). Some Italian writers call emmer wheat farro and sometimes spelt is called farro maggiore and einkorn wheat is
called piccolo farro. Spelt is the summer or bread wheat known by
the Romans. It has regained popularity
and some is grown and processed by an Abruzzese firm. This recipe is a simple one for a primo piatto. If you are unable to find chicory or escarole
you can use arugula.
[photo: Clifford A. Wright]
Yield: Makes 4 servings
Preparation Time: 25 minutes
¼ cup extra-virgin olive oil
2 large garlic cloves
One 28-ounce can plum tomatoes, drained
1 bunch chicory or escarole, steamed, chopped, and salted
20 pitted black olives, chopped
2 fresh red chiles, seeded and chopped
1 pound spelt pennette or penne
1 ½ ounces Parmigiano-Reggiano cheese, freshly grated
1. In a large flameproof casserole, heat the olive oil with the garlic over medium heat until sizzling then add the tomatoes and cook, stirring and mashing the tomatoes with a wooden spoon, for 5 minutes. Add the chicory, olives, and chiles and cook, stirring, until dense, 15 minutes.
2. Bring a large pot of water to a vigorous boil over high heat, salt abundantly, and add the pasta. Cook, stirring occasionally, until al dente and drain well, saving a bit of the cooking water. Transfer the pasta to the casserole and cook, stirring, for a few minutes adding a few spoonfuls of the cooking water if necessary so the sauce is not too dry. Sprinkle with parmigiano cheese and serve.
Variation:
Note:
Posted: 07/01/2013