Whole grain farro pasta with peppers, capers and fresh herbs

by Alice on ottobre 2, 2009

Whole grain farro pasta with peppers, capers and fresh herbs


180 g whole grain farro medium-short pasta ( I used ‘torchioli’)
water and whole sea salt, just enough to cook the pasta
3 tablespoons extra virgin olive oil
1 carrot, peeled and more or less finely chopped
1 yellow pepper (stem, core and seeds removed), diced
1 long, medium-hot, sweet red pepper, Italian or Mediterranean (stem, core and seeds removed), diced
1 clove of garlic, peeled and minced
a pinch of whole sea salt
a pinch of chilli powder
1 large handful of capers, soaked in water for 10-20 minutes to remove excess salt
1 handful of fresh parsley leaves, 1 handful of fresh mint leaves, 1 handful of fresh basil leaves, washed and pat dried with a paper towel

Whole grain farro pasta with peppers, capers and fresh herbs


Bring a pan of plenty water to a boil. Heat the oil in a large pan or wok over medium heat then add the carrot, peppers, garlic and salt and sauté for a few minutes (the carrot and peppers should stay crunchy). As soon as the water is boiling, add some salt and cook the pasta until al dente. Drain the pasta then put it in the pan where you previously cooked the vegetables. Rinse the capers and add them to the pasta. Sprinkle with the chilli and add a little more olive oil if needed, then  mix and sauté over medium heat for 30-40 seconds, making sure the pasta does not stick to the bottom of the pan. Remove from the heat, add the parsley, mint and basil (chopped or whole), toss and serve.

Thoughts, tips, ideas

This pasta is delicious served warm but can be also enjoyed cold as a summer picnic pasta. It can be stored in an airtight container in the fridge for up to 6-8 hours.

Posted in: cooked,lunch-box,pasta,picnic,savoury,summer,sweet,vegetables

{ 4 comments… read them below or add one }

1 Mihl ottobre 3, 2009 alle 00:17

Farro is spelt, isn’t it? If yes…I love spelt pasta so much because it cooks so quick and has that nutty flavour. But I barely buy it. Thank you for this great recipe. I should add that pasta to my list. The fresh basil leaves look so nice in there.

2 Alice ottobre 3, 2009 alle 07:03

Yes Mihl, farro is spelt. It’s probably my favorite grain. And whole farro is even better. Of course you can use any other kind of wheat pasta.
The leaves you see in the picture are from the fresh and vibrant basil plant I take care of. It’s still bright green and delicious. Enjoy your weekend!

3 Kerry Bergen ottobre 24, 2009 alle 15:34

This was easy, and delicious! The flavors came together in such a nice way…the chile powder and mint were incredible! Paired it with a nice Argentine Malbec wine….

4 Alice ottobre 25, 2009 alle 08:37

Hi Kerry, thanks for your comment! I really like this pasta: sweet, tasty and a bit spicy. Ciao!

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