One Skillet Farro With Fennel Tomatoes Parmesan

Ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 4 anchovy fillets, minced and smashed into a paste (or use about 1 1/2 teaspoons anchovy paste)
• 1 1/4 cups uncooked semi-pearled farro (see author note for using other types of farro)
• 2 1/2 cups vegetable stock (or chicken stock or water)
• Finely grated zest plus juice from 1 lemon
• 1 large fennel bulb (about 1 lb), trimmed, halved, then sliced 1/4-inch thick, fronds reserved
• 2 garlic cloves, thinly sliced
• 8 to 10 ounces cherry tomatoes, halved
• 1 1/2 teaspoons kosher salt
• 1 pinch red chile flakes (or to taste)
• 2 tablespoons pine nuts (or almonds or pistachios)
• 2 tablespoons grated Parmesan, plus more shaved for topping

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