While shopping in a local specialty food store I came upon this very interesting looking item. I thought it was pasta, it's actually a grain. This recipe was the one I decided to try. The dish is quite good, and the roasted tomatoes on their own are fabulous! There is a nice balance of intense tomato taste, sweetness from the sugar and savory from the herbs and garlic. I have since made the roasted tomatoes to have as a side on its own.
Fregola Sarda Pasta with Tomatoes
More From Health
Amount per serving
- Calories: 339
- Fat: 12.2g
- Saturated fat: 4.2g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 1.5g
- Protein: 11g
- Carbohydrate: 46g
- Fiber: 4g
- Cholesterol: 11mg
- Iron: 3mg
- Sodium: 350mg
- Calcium: 82mg
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This