Place water and farro in a medium saucepan to presoak
Cut onion in half again, and very thinly slice it into quarter-moons
Thinly slice garlic cloves as well
Halve or quarter tomatoes
Add salt, pepper flakes and olive oil to pan, and set a timer for 30 minutes
Bring the pan to a boil, then reduce to a gentle simmer, stirring occasionally
After 30 minutes, the farro should be cooked, seasoned, and the cooking water should be almost completely absorbed
Transfer to a wide serving bowl
Drizzle farro lightly with additional olive oil, scatter with basil and parmesan
Eat immediately and enjoy!