Whole farro orecchiette with baby spinach, sun dried tomatoes, raisins and pine nuts

by Alice on febbraio 24, 2009

Here’s a pasta dish that is ideal for a mid-week lunch or dinner but also perfect if you have guests around for a special occasion. Being high in protein and having a moderate amount of gluten, farro is tolerated by many people with gluten or wheat intolerances or allergies. It is also easy to digest, thanks to its high water solubility.

Makes 4 servings.


300 g whole farro orecchiette pasta

4 tablespoons extra virgin olive oil (and some more to sprinkle before serving)

1 fresh spring onion, trimmed and finely chopped

8-10 large handfuls fresh baby spinach

3 handfuls raisins, soaked in mineral or filtered water for about 30 minutes

10 sun dreid tomatoes, soaked in mineral or filtered water for about 30 minutes

2 handfuls pine nuts

filtered water (to cook the pasta)

whole sea salt (for the pasta water)

chili powder (to taste)


Bring a large pot of lightly salted water to a boil. Heat the oil in a large non-stick pan over medium heat then gently stir fry the spring onion until golden, adding a little bit of water to moisten the consistency. Add the pine nuts, raisins (drained and dried with a paper towel), and sun dried tomatoes (drained and dried with a paper towel) and stir fry for 1 more minute. When the water is boiling, cook the orecchiette until very al dente. Drain the pasta and combine it with the other ingredients in the non-stick pan. Soak the spinach in the pasta water (it should still be boiling) for a few seconds then drain them and add them to the pan. Sauté everything together for approximately 1 minute, stirring constantly. Remove from the heat and serve, sprinkling with olive oil and seasoning with chili powder to taste.

Posted in: cooked

{ 3 comments… read them below or add one }

1 Bianca- Vegan Crunk febbraio 25, 2009 alle 15:28

I’ve never heard of farro, but I’ll look for it. I’m not gluten-free, but I do enjoy trying the different grains.

2 Alice febbraio 25, 2009 alle 15:48

Hi Bianca, farro is emmer wheat, very similar to spelt. It’s not really gluten-free, but contains less gluten than wheat.

3 Alison marzo 27, 2009 alle 01:06

Hi. Great recipe! where can you buy spelt orecchiette? Can you get it online?


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