Fregola Sarda Pasta with Tomatoes

Fregola Sarda Pasta with Tomatoes
Fregola sarda is Sardinian couscous. The grains are lightly toasted, giving Fregola Sarda Pasta with Tomatoes a nutty flavor.


Makes 4 servings

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 339
Fat 12.2 g
Satfat 4.2 g
Monofat 5.7 g
Polyfat 1.5 g
Protein 11 g
Carbohydrate 46 g
Fiber 4 g
Cholesterol 11 mg
Iron 3 mg
Sodium 350 mg
Calcium 82 mg


2 cups cherry tomatoes, halved
3 garlic cloves, unpeeled
1 teaspoon sugar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 tablespoon plus 1 tsp extra-virgin olive oil, divided
7 ounces fregola sarda pasta
1 tablespoon pine nuts
3/4 cup packed fresh basil
1 tablespoon freshly grated Parmesan cheese
1/3 cup black olives, pitted and coarsely chopped
3 ounces goat cheese, crumbled
Fresh oregano, for garnish (optional)


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.

2. Meanwhile, cook fregola sarda as package directs.

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.

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


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