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
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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.
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