Serves: 6
Total Calories: 196

salt
1 1/2 cups farro
2 tablespoons olive oil
1 small onion, finely chopped
8 ounces chopped tomatoes
4 ounces ricotta cheese (ricotta salata), coarsely grated

1 Bring 6 cups of water to a boil. Add salt to taste, then the farro. Reduce the heat to a simmer and cook until the farro is tender, 15 to 30 minutes. (Cooking time can vary start tasting after 15 minutes.) Drain well.

2 Pour the oil into a medium saucepan. Add the onion and cook, stirring frequently, until the onion is golden, about 10 minutes. Add the tomatoes and salt to taste. Cook until slightly thickened, about 10 minutes.

3 Stir the drained farro into the tomato sauce. Add the cheese and stir well. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 196
Calories from Fat: 40

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