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1
Rinse the farro well, and drain in a sieve.
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2
Put it in the pot with 6 cups of water, the bay leaves, 1/2 teaspoon salt, and 2 tablespoons olive oil.
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3
Bring to the boil, stirring occasionally, then set the cover slightly ajar and adjust the heat to maintain a steady, bubbling simmer.
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4
Cook about 1/2 hour, stirring from time to time, until the farro grains are cooked through but still al dente, then turn off the heat.
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5
Most of the liquid should have been absorbed; if theres water still visible, pour it off.
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6
Discard the bay leaves.
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7
Keep the farro in the covered pot to stay warm while you make the sauce.
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8
Pour 1/3 cup of the olive oil into the big skillet, and set over medium-high heat.
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9
Scatter the sliced garlic and peperoncino in the pan, and cook for a couple of minutes, to caramelize.
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10
Stir in the crushed tomatoes, 2 teaspoons salt, and the capers, and heat to a moderate boil, letting the tomatoes bubble away, uncovered.
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11
Meanwhile, drain the canned tuna and break it up into thick flakes, 1/2 inch or a bit larger.
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12
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.
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13
Cook at the same bubbling boil for another 5 minutes, until the tomatoes are cooked and slightly reduced.
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14
Lower the heat a bit, and stir in the remaining olive oil (about 3 tablespoons).
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15
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.
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16
Turn off the heat, toss in the chopped parsley, and serve.
