Prep Time
15 Mins
Cook Time
25 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Preheat oven to 375°. In a roasting pan, toss tomatoes with garlic, sugar, dried oregano, a pinch each salt and pepper, and 1 tsp olive oil. Roast 25 minutes, until tomatoes begin to caramelize.

Step 2

Meanwhile, cook fregola sarda as package directs.

Step 3

Squeeze roasted garlic from skin; pulse in food processor with pine nuts, basil, a pinch each salt and pepper, and remaining 1 TBSP olive oil. Add Parmesan; pulse to combine.

Step 4

In a bowl, combine fregola sarda, tomatoes, olives, goat cheese, and pesto. Scatter fresh oregano leaves on top, if desired.

Chef's Notes

Substitute Israeli couscous if you can't find fregola sarda.

Recipe adapted from The Meat Free Monday Cookbook, copyright 2011. Published by Kyle Books Limited.

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