Mix the Italian Farro and 3 cups water in a 2 quart pot, adding a pinch of salt if desired. Bring to a boil over high heat, reduce to low, cover and cook for 10 minutes. Remove from heat and leave the Italian Farro in a covered saucepan 5 minutes, then fluff with a fork.
In the meanwhile wash the courgette and chop it into small cubes. Chop the Oven baked tomatoes. In a large skillet add oil and the chopped vegetables and cook for few minutes. Then add he Parmigiana pasta sauce, salt and pepper to taste and cook for a couple of minutes.
In the end add the previously cooked Italian Farro, mix well and serve with parmesan cheese shavings.