We make our Easy One-Pan Italian Farro with Tomatoes several times a month. Yes! We like it that much, but the bonus here is, when we’re short on time, it’s easy to throw together and even easier to clean up.
This dish cooks in one pot and as it cooks the tomatoes, onions, and garlic form a delicious sauce. One taste and you’ll think you slaved over the stove all day. A touch of olive oil, a sprinkle of parmesan cheese, and scattering of basil ribbons finishes this incredible recipe.
When I first saw my inspiration recipe on Smitten Kitchen I was a bit skeptical. Deb, who is Smitten Kitchen, kept going on and on about this wonderful dish. The ingredients were common. How could the combination of those everyday ingredients make her gush? But Deb never disappoints me, so I made the farro. She didn’t disappoint me this time either; she was right in her high praise.
Preparing Italian farro with tomatoes
First, you need a deep pan. Pour two cups of water into the pan and add one cup of rinsed farro. As the farro soaks, cut up half an onion and add that to the farro. Then you mince a few cloves of garlic and toss them into the pot.
Since this is Italian Farro with Tomatoes, you need to cut in half 9 ounces of grape tomatoes. They join the rest of the ingredients in the pan. Finally, you need to season the water with salt, red pepper flakes, dried Italian seasoning, and some extra-virgin olive oil.
Cooking the farro
That’s it! That is all you have to do to make Easy One-Pan Italian Farro with Tomatoes. The stove takes over and finishes the job for you. Within 30 minutes you have a delicious side or a hearty vegetarian main dish. The farro will be chewy.
Be sure to check your package to see what kind of farro you have. Farro comes in whole/unpearled, semi-pearled, and pearled. If you want to find out more about the grain, Deb from Smitten Kitchen goes into detail about this.
Serving the farro with tomatoes
To finish your Italian Farro with Tomatoes, grate some parmesan cheese on top and sprinkle with some basil leaf ribbons. A quick swirl of olive oil completes the dish. Unfortunately, this time when we made Italian Farro with Tomatoes, I didn’t have any basil leaves.
Even though we eat a lot of farro, such as Farro and Peas, Warm Tuscan Farro Salad, Farro Risotto, Farro Tabbouleh with Kale, Farro Salad in Red Radicchio Cups, we never tire of it.
If you haven’t tried farro we hope you give it a try with our Italian Farro with Tomatoes recipe. We know you won’t be disappointed. Be sure to sign up for a weekly newsletter, we’re cooking up a storm in our kitchen and we’d like to share what we’re doing.
More quick meal ideas
- Italian Sausage Pasta A Zesty 20 Minute Dish
- Easy Shrimp Scampi A Classic Italian American Recipe
- Honey Garlic Chicken Thighs
These recipes are terrific any time of year. Your family will love them.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
Farro with Tomatoes Easy Italian One-Pan Dish
Ingredients
- 2 cups water
- 1 cup farro -- check what type it is for cooking time. I used Italian pearled farro which cooks in about 20 minutes.
- 1 medium onion thinly sliced
- 3 cloves garlic thinly sliced
- 9 ounces grape tomatoes halved
- 1 1/4 teaspoon kosher salt
- 1 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon red pepper flakes
- 1 Tablespoon extra virgin olive oil extra for drizzling on top
- 1/4 cup grated parmesan cheese and a little extra for sprinkling on top.
- Basil leaves thinly cut into ribbons
Instructions
- Place the water in a medium saucepan. Put the farro in a sieve and rinse with cold water. Add the farro to the water and let it presoak about 5 to 10 minutes while you prepare the other ingredients.
- Once you slice the onions add them to the pan as well as the thinly slice garlic cloves, salt, red pepper flakes, Italian seasoning, and 1 tablespoon of olive oil.
- Set the timer for 30 minutes.
- Bring the uncovered pan up to a boil. Halve the grape tomatoes and add them to the other ingredients. Once the the liquid comes to a boil, reduce it to a simmer, stirring occasionally.
- When the timer rings, the farro should be cooked, tender but still chewy. The water should be almost completely absorbed.
- Stir in the grated parmesan cheese.
- Transfer the farro to a serving bowl. There may be a little extra water left but we believe it adds to the taste.
- Drizzle more olive oil over the top, sprinkle with the basil ribbons, and finish with parmesan cheese. *
Notes
This recipes was inspired by Deb from Smitten Kitchen who in turn was inspire by Martha Stewart Living.
Nutrition
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Dee | Grammy's Grid says
Sounds yummy although I have no idea what farro tastes like.
Marisa Franca says
Hi, Dee! It’s chewy, it looks like rice but it has a nutty taste — we prefer it to rice.
Jen says
A perfect easy recipe for a busy holiday season. The simplest recipes I think are the tastiest because you can appreciate each component.
Cheese Curd In Paradise says
Farro is one of my favorite grains, and adding the tomatoes and Parmesan cheese sound delicious, savory, and incredible.
Byron Thomas says
We love farro in our home and use it quite often is soups and stews. It’s a great way to add more nutrients and protein to vegetarian soups. I have used it before in side dishes too, but I’m so inspired by this one-pot Italian version. Looks delicious!!!
Mahy Elamin says
Such a great recipe, and my first time cooking farro. It was every bit as addictively delicious as you claimed.
Lauren Vavala | DeliciousLittleBites says
I’ve only had farro a few times, but I am obsessed with it! I love the chewy texture! I would love to give this recipe a try soon!
Mrs Major Hoff says
I’ve been on a farro kick lately- so glad it’s picking up more steam! Can’t wait to try your version!
Marisa Franca says
You’re going to love this. It’s easy and delicious.
Pam Greer says
This does sound delicious! I am trying to include whole grains in our diets several times a week, so this is perfect!
Jean | DelightfulRepast.com says
Marisa, I was happy to find this. Several months ago farro was the side dish of the meal I ordered at a fine restaurant, and I liked it so much I wanted to have it at home. But then I forgot about it. Thanks for the reminder!
Marisa Franca says
Hello, Jean! I’m glad I was able to remind you. I do like to try to duplicate recipes I enjoy at restaurants. Have a wonderful weekend.
Christine says
Love simple and flavorful dishes like this and farro is a great ingredient!
Marisa Franca says
Farro is really great, Christine! I’m already planning for this week’s farro dish. We bought huge bags at the superstore so we want to use some of it up. Hope you had a great Thanksgiving 🙂
Michelle Ferrand says
I’ve fallen in love with farro, and cannot wait to try this recipe!
Marisa Franca says
Hi, Michelle. We feel the same way. Where has farro been all our lives? 🙂
Lisa | Garlic + Zest says
Farro is one of my favorite grains – I love it in soups, salads and gratins — this looks so good!
Marisa Franca says
Hi, Lisa! If you’re short on time and want something terrific — this is it. I hope you try it.
Platter Talk says
Simple and fresh is always the best! I love this recipe. Thanks!
Marisa Franca says
You are right! Simple and fresh always renders the best results. Have a Happy Thanksgiving.
Ciao Chow Linda says
That looks easy and delicious. I’ve used that brand of farro and it’s delicious, but you should try the Anson Mills’ piccolo farro. It’s fantastic, especially for a risotto-style cooking.
Marisa Franca says
Thank you, Linda, for the heads up on the farro. I’m writing down the name and will be on the lookout. My first place is on the Internet. Hope you and your family have a wonderful Thanksgiving. Un abbraccio!
Laura | Wandercooks says
Marisa this looks absolutely gorgeous, love your photos! We’ve never cooked with farro before so definitely need to give this one a go. It sounds so easy to make and full of bright, clear flavours. Love it when simple ingredients pack such a delicious punch! 🙂
Marisa Franca says
You both, I’m sure, can come up with hundreds of recipes of farro. It is so versatile. You can even use it as risotto!Looking forward to following your next adventure 🙂
Chiara says
I bought farro when I was in Garfagnana (Tuscany), I can’t wait to try this delicious recipe Marisa !Un abbraccio
Marisa Franca says
Ciao, Chiara! You will love the al dente texture of the farro. You can even make it as a faux risotto. Of course, it will never replace our true risotto 🙂 Un abbraccio forte!
Helene D'Souza says
I didn’t know that you call them Farro in the US. We call those Ebly in Europe. I love these however we make a side dish of it and serve it often with fish. I am intrigued by your one pan dish!
Marisa Franca says
Hello, Helene! I didn’t think that one-pan could bring out such a delicious result. I hope you try it and please let me know what you thought of the dish.
Vicky @ Avocado Pesto says
Love a good one pot meal! Never tried farro before so I’ll have to give this a shot! I’m also a big fan of Smitten kitchen and know that Deb won’t let you down!
Marisa Franca says
Hi, Vicky! I’m totally hooked on farro. Try it and see if you like it. And as far as Deb goes, I feel like she’s a friend next door. I love her recipes and her style. Have a Happy Thanksgiving.
Elizabeth | Ellie & Elizabeth says
OOOOH! So excited to have an easy recipe to try, as you know that is all I can handle, LOL! I’ve never heard of Farro, can’t wait to impress hubby with my new dish!
Thanks for the awesome recipe!
Beth
P.S. Ellie has TWO new Christmas outfits to show you, 🙂
Marisa Franca says
My Honey who is a big time carnivore loved the recipe. Let me know what you’re hubby thinks — I’m sure he’ll think you’ve been transformed into Ina Garten (only much prettier and younger). Can’t wait to see Ellie modeling her outfits 🙂
Simply Suzannes at Home says
You’re right, Marisa!
This almost seems TOO easy to be good, but I’ve learned over the years that some of my most favorite dishes have the least amount of ingredients and take little effort.
I can’t wait to try this! Thinking spicy sausage might find is way on my plate of farro, too ?!
Thanks for sharing!!
Your photos look scrumptious!
Hugs, Suzanne
Jovina Coughlin says
Great recipe. I have a bag of farro sitting in my freezer, so I can make your recipe soon. Looks delicious.
Marisa Franca says
Thank you, Jovina! I couldn’t believe how easy it was. Let me know how you like it.