FARRO PASTA WITH TOMATO VINAIGRETTE

FARRO PASTA WITH TOMATO VINAIGRETTE image

Yield 4 servings

Number Of Ingredients 5

Previous Next

2 garlic cloves, peeled
Salt
21⁄2 teaspoons red-wine vinegar
11⁄2 pounds ripe tomatoes (heirlooms, Roma or cherry) 1⁄2 cup torn basil leaves or whole piccolo fino basil leaves 1 pound farro or whole-wheat tagliatelle or spaghetti
1/3 cup extra-virgin olive oil, plus extra as needed

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.