Main Dishesciaoflorentina5.0
Fregola Pasta
Hold on to summer with this perfectly cooked Sardinian Fregola Pomodoro or Fregula Sarda coated in a luscious basil pesto and served with slow roasted sweet cherry tomatoes. Brightened up with a squeeze of citrus it's the perfect summer lunch meal that also makes great leftovers and packs well for the office.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pot
- bowl
- mixing bowl
- food processor
📝 Preparation Steps
1
preheat
2
Preheat oven to 360”F.
3
Roast
4
Slice the cherry tomatoes in half and place them in a 9x13 inch roasting dish together with 10 garlic cloves in paper, rosemary or thyme and a pinch of sea salt. Drizzle with a couple of tablespoons of olive oil and give everything a good shake to coat all over. Roast in the preheated oven for 35 to ⏱️ 45 minutes until the tomatoes have collapsed and start showing some brown edges. Discard the herb stalks and reserve the roasted garlic cloves.
cherry tomatoes1.5 lbgarlic in paper10 clovesgarlic (grated)2 cloves
5
boil pasta
6
Meanwhile bring a large pot of water to a rolling boil. Salt abundantly and cook the fregola according to the directions on the package, stirring often to prevent sticking.Taste for doneness a couple of minutes before the indicated cooking time. Once an al dente texture is achieved drain and rinse quickly under cold water to prevent sticking.
7
make pesto
8
While the pasta is cooking make the pesto. Add the basil leaves, toasted nuts, grated garlic, olive oil and the juice from one lemon to a food processor and puree using the pulse button until desired texture is achieved. Transfer to a large mixing bowl and season to taste with sea salt and more lemon or olive oil as desired.
basil leaves2.5 cupsgarlic in paper10 clovesgarlic (grated)2 cloveslemon (juiced)1
9
toss
10
Add the cooked fregola to the bowl with the pesto sauce and toss to coat well all over. Mix in half of the roasted tomatoes and reserve the rest to pile up over the top when serving.
Nutrition Facts
calories
543 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
6 g
sugar Content
3 g
sodium Content
23 mg
protein Content
14 g
carbohydrate Content
74 g
saturated Fat Content
3 g
unsaturated Fat Content
18 g
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