Farro with tomato, olives and basil

Thanks to Nathan from Il Solito Posto


200g Mt Zero Olives Farro
Extra virgin olive oil                                                                                              2 onions, diced
1 tbsp finely chopped garlic
2 red chilies, finely chopped
3 tbsp tomato paste
1 tin diced tomato
Handful roughly chopped olives
Torn basil leaves to finish


Make the sauce first by slowly caramelising the onions, garlic and chilli in extra virgin olive oil. Add the tomato paste and cook out, add the diced tomatoes and reduce. Season to taste. Bring 3 litres of water to the boil. Wash the farfo under cold running water, place in the boiling water and cook for approximately 18 minutes. The grains should be cooked but still slightly al dente. Strain the farro and add to the tomato sugo. Stir in the olives and fresh basil. If desired, stir in extra olive oil for flavour and richness. The grains are ready to be used as an accompaniment for almost any dish.

This is one of the ways we use farro. It is simple, healthy and tasty. Although we use this as an Italian preparation, it is also found in other cultures such as Lebanese cookery. It makes an excellent accompaniment to fish, especially grilled Spanish mackerel which is a good sustainable option. Chicken or pork would also compliment this nicely.

Recipe Ingredients from the Mount Zero Range