Italian Farro Panzanella Pasta Recipe
- One quarter cup extra virgin olive oil
- Two tablespoons EVOO
- One cucumber
- Two garlic cloves
- One small red onion
- Six ripe tomatoes
- 15 olives
- One and one third cups Farro Pasta
- Fresh basil leaves
- Fresh Italian parsley
- Salt and pepper
Chop the tomatoes, cut the cucumber into small chunks, finely dice the onion, and mince all the basil and parsley leaves. Soak the Farro Pasta for two hours in a bowl of cold water. Then, drain and place in a large pot, fill with water, add salt, and boil. Let simmer for 40 minutes, then drain and rinse with cold water. Put aside in a bowl and drizzle one quarter cup of olive oil on it.
In a saucepan at low heat, cook two tablespoons of olive oil and mix it with the whole garlic cloves for 4 minutes. The garlic was only to give the EVOO flavor, so you may discard the garlic unless you want to use it again. Mix the parsley, cucumber, onion, basil, tomatoes, and olives with the Farro pasta in another bowl. Pour the EVOO from the pan onto it and blend together. Can make up to eight servings.