Ingredients

1 pound farro
2 bay leaves, preferably fresh
1 tablespoon Coarse sea salt, or kosher salt
10 tablespoons extra-virgin olive oil, or more
6 plump garlic cloves
½ teaspoon peperoncino, (crushed red pepper flakes)
3 cup canned Italian plum tomatoes, preferably San Marzano, crushed by hand
12 ounces canned tuna in olive oil, (preferably imported from Italy)
4 tablespoons small capers, drained
2 tablespoons fresh Italian parsley, chopped

Description

Here's Another Of My Delicious Discoveries At Le Lampare, A Restaurant In Trani On The Adriatic Coast. Farro Is Again Paired With Seafood, The Simply Cooked Grain Tossed And Dressed, Like Pasta, With A Lively Sauce Of Cured Tuna, Tomatoes And Capers. We

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