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

Recipe by Health July 2012


Recipe Summary

15 mins
25 mins
40 mins
Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, cook fregola sarda as package directs.

  • 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.

  • 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.

Nutrition Facts

339 calories; fat 12.2g; saturated fat 4.2g; mono fat 5.7g; poly fat 1.5g; protein 11g; carbohydrates 46g; fiber 4g; cholesterol 11mg; iron 3mg; sodium 350mg; calcium 82mg.