This recipe for Fregula, a traditional Sardinian pasta, will be nice in the summer, when you can buy sun-ripened tomatoes. In winter, I'd use canned plum tomatoes rather than the hothouse variety. The recipe will serve 6:
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
- 1 pound fregula (450 g; see below)
- 3/4 pound (335 g) plum tomatoes, blanched, peeled, seeded, chopped, and blended
- 1 clove garlic, minced
- 1 medium onion, minced
- 1 tablespoon minced parsley
- 1/4 cup + 2 tablespoons olive oil
- 1 ladle of hot broth (you can use bouillon if need be, adjusting salt)
- 3 leaves fresh basil, minced
- 1 cup grated pecorino Sardo (if you cannot find this use pecorino Toscano or a mixture of Romano and Parmigiano)
- Salt
Preparation:
About Fregula and making it
In a large pot, sauté the onion, garlic, and parsley until the onion is lightly browned. Stir in the tomatoes, check seasoning, and simmer until the sauce is cooked and the liquid somewhat reduced. Stir in the broth, then the fregula, and cook until the pasta is al dente.
Remove the pot from the fire, stir in the minced basil and the grated cheese, mix well, and serve.
The wine? I'd go with a light, fruity red.
In a large pot, sauté the onion, garlic, and parsley until the onion is lightly browned. Stir in the tomatoes, check seasoning, and simmer until the sauce is cooked and the liquid somewhat reduced. Stir in the broth, then the fregula, and cook until the pasta is al dente.
Remove the pot from the fire, stir in the minced basil and the grated cheese, mix well, and serve.
The wine? I'd go with a light, fruity red.
