Fregola Sarda Pasta with Tomatoes

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

Yield: Makes 4 servings
Recipe from Health

Recipe Time

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Nutritional Information

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. 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. 2. Meanwhile, cook fregola sarda as package directs.
  3. 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. 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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