Ingredients

• 1 cup khorasan wheat berries, such as Kamut, picked through for pebbles
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• Kosher salt
• Small pinch crushed red pepper
• 1 tablespoon tomato paste
• One 15-ounce can whole plum tomatoes, crushed by hand
• Small handful fresh basil leaves, plus more for garnish
• 2 tablespoons grated Parmesan

Instructions

1. Bring a medium saucepan filled two-thirds with water to a boil. Add the khorasan wheat and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour. Drain.
2. Meanwhile, put the oil, garlic, 1/2 teaspoon salt and crushed red pepper in a medium skillet and set over medium heat. Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds. Add the tomato paste and stir until the oil turns yellow, about 30 seconds. Add the crushed tomatoes and their juices, 1/2 cup of water and basil. Bring to a boil, lower the heat to medium low and simmer gently until the sauce thickens, 10 to 12 minutes.
3. Stir in the khorasan wheat and transfer to a serving dish. Sprinkle with the Parmesan and basil and serve hot.