Farro Piccolo Cooked in Pomodoro

A well-executed spaghetti pomodoro is one of my favorite things to eat. Here, we riff on that simple idea of tomato, olive oil, and herbs, but we pair it with farro piccolo, a lesser known, smaller cousin to farro that dates back some ten thousand years in Italy. Anson Mills sells a good version. It’s harvested in late summer, which coincides nicely with the time when you might have tons of freshly canned tomato sauce around. The lighter texture and faster cooking time of t