BASILICATA - Barley with tomato sauce
SKU:
Servings: 4
Prep & Cook Time: 40 minutes
Ingredients
- 8½ oz barley
- 2.2 lb Viaggio Italian Peeled Tomatoes
- ½ fresh onion, finely chopped
- 1 clove garlic
- 1 Viaggio red roasted pepper, chopped
- A few fresh basil leaves
- 3 tablespoons Viaggio Extra Virgin Olive Oil
- Salt, to taste
- Grated cheese, optional (for serving)
Instructions
- In a pot of boiling water, cook the barley until tender (according to package instructions). Drain and reserve 1 cup of the cooking water. Set the barley aside.
- In a large pan, heat 3 tablespoons of Viaggio Extra Virgin Olive Oil over medium heat. Add the chopped onion, whole garlic clove, basil leaves, and chopped roasted pepper. Sauté until the garlic is golden and the onion is soft.
- Remove the garlic. Add the Viaggio Italian Peeled Tomatoes, breaking them up with a spoon. Season with a pinch of salt and let the sauce come to a gentle boil.
- Add the cooked barley to the tomato sauce and stir well. Cook over low heat for a few minutes, stirring frequently as you would a risotto.
- If the mixture gets too dry, add a little of the reserved barley cooking water.
- Drizzle with a little extra Viaggio Extra Virgin Olive Oil before serving. Top with grated cheese, if desired.
Tip: This dish is great served warm as a main course or side. You can also enjoy it chilled as a hearty grain salad.
ENJOY!
