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Lidia Bastianich's Farro with Tuna and Tomatoes
Ingredients
  • 1 pound farro
  • 2 bay leaves, preferably fresh
  • 1 tablespoon coarse sea salt, divided
  • 10 tablespoons extra-virgin olive oil, divided
  • 6 plump garlic cloves, sliced
  • ½ teaspoon peperoncino flakes
  • One 28-ounce can whole tomatoes, crushed by hand
  • 4 tablespoons capers, drained
  • Two 6-ounce cans tuna in olive oil
  • 2 tablespoons fresh Italian parsley, chopped
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