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–+ servings

Sungold Tomato Farro with Basil & Feta

4.50 from 2 votes
This recipe is short, simple and perfect. It's a take on a classic, sungold tomato pasta, but in the version of a wholesome, filling farro bowl. It's quick, easy and a summer favorite.
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Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Course: Main Course
Cuisine: American, Fusion, Italian
Keyword: farro, feta, sungold tomatoes
Servings: 4 servings

Ingredients

  • 1 1/2 cups dry farro 8 ounces
  • 1 tablespoon Diamond Crystal kosher salt
  • 3 tablespoon olive oil
  • 1 pint sungold tomatoes halved
  • 3 cloves garlic sliced
  • 4 sprigs fresh basil about 1/2 cup thinly sliced, plus more for topping
  • 1/2 cup vegan feta or your feta of choice, plus more for topping
  • 1 tablespoon Calabrian chili paste plus more if you like more heat
  • 1 can chickpeas drained and rinsed

Instructions

  • Fill a dutch oven or heavy-bottomed pot with water and bring it to a boil. Add in the 1 tablespoon of salt, then the farro. Boil for 9-10 minutes. Drain and set aside.
  • Wipe out the pot and put it back on medium heat. Add in the olive oil and let it come to temperature.
  • Add in the sungold tomatoes, you want them to sizzle softly when they hit the oil and if they sputter, turn down the heat a bit. Add in the garlic and stir. Season with salt.
  • Let the sungold tomatoes cook down for about 2-3 minutes, stirring occasionally. Add in most of your basil and stir again. You want the tomatoes to be soft and integrated with the olive oil, but still be intact. Cook another minute or so and then remove the pot from the heat.
  • Pour the sungold tomato mixture in with the farro. Add in the feta, Calabrian chili paste, chickpeas and stir. Taste and season with salt, pepper and more chili paste as needed.
  • The farro should be almost creamy at this point, think risotto-like. To plate, add a large scoop to each plate and top with more feta, basil and fresh cracked black pepper. Serve warm!