Prep Time
15 Mins
Cook Time
25 Mins
Yield
Makes 4 servings

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

How to Make It

Step 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.

Step 2

Meanwhile, cook fregola sarda as package directs.

Step 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.

Step 4

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.

Ratings & Reviews

wrkrbe1's Review

wrkrbe1
July 02, 2013
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.