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
Pour 1/3 cup of the olive oil into the big skillet and set over medium-high heat. Scatter in the sliced garlic and peperoncino in the pan and cook for a couple of minutes to caramelize. Stir in the crushed tomatoes, 2 teaspoons salt and the capers and heat to a moderate boil and let the tomatoes bubble away, uncovered.
Meanwhile, drain the canned tuna and break it up into thick flakes, 1/2-inch or a bit larger. After the tomatoes have cooked about 5 minutes, drop the tuna in the skillet and stir it into the tomatoes slowly, so the flakes of fish stay together. Cook at the same bubbling boil for another 5 minutes, until the tomatoes are cooked and slightly reduced.
Lower the heat a bit and stir in the remaining olive oil (about 3 tablespoons). Now spill the cooked farro on top of the sauce and toss and stir, still over moderate heat, until the grains are very hot and thoroughly mixed with the tomatoes and tuna. Turn off the heat, toss in the chopped parsley and serve. serves: 6