Fregola Pasta W Cherry Tomatoes Basil Recipe

I absolutely love this fregola pasta recipe because it effortlessly brings together fresh ingredients for a vibrant and satisfying meal, and it’s perfect for those nights when I need something delicious but don’t want to spend hours in the kitchen. The combination of cherry tomatoes, basil, and a hint of spice makes every bite a burst of flavor, and I can’t help but sprinkle extra Parmesan on top for that irresistible cheesy finish.

Creating uncomplicated yet tasty dishes is a passion of mine, and the fregola pasta with cherry tomatoes and basil is one I hold dear. This toasted-fregola dish gets most of its flavor from the sweet cherry tomatoes and the lovely garlic.

That’s right—it’s a lot of garlic. But all that raw and sautéed garlic is offset by a tablespoon (or two, if you’re really living wild) of red pepper flakes, which gives the whole dish a delightful heat.

You could also skip the garlic episode altogether and make a pasta with just the tomatoes, some fresh basil, and a healthy drizzle of olive oil. But why would you?

Ingredients

• Fregola Pasta: Rich in carbohydrates and fiber, provides energy and satisfaction.
• Olive Oil: Heart-healthy fat, rich in antioxidants and enhances flavor.
• Cherry Tomatoes: Vitamin C and lycopene-rich, adds sweetness and acidity.
• Garlic: Adds pungency and depth, offers immune-boosting benefits.
• Basil Leaves: Fragrant herb, high in antioxidants and aids digestion.

Ingredient Quantities

• 1 cup fregola pasta
• 2 tablespoons olive oil
• 1 pint cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh basil leaves, torn
• Salt and pepper, to taste
• Parmesan cheese, grated (optional)

Instructions

1. Take a big pot and fill it with water. Add a generous amount of salt and bring the water to a boil. Toss in the fregola pasta, and cook it according to the package instructions until it is al dente. Give it a good drain and set it aside.

2. In a big frying pan, warm up the olive oil at medium heat.

3. In a pan, over medium heat, add the minced garlic and sauté for about 1 minute until fragrant but taking care not to burn it.

4. Put the cherry tomatoes in the skillet and cook them for 4-5 minutes, until they are starting to soften and release their juices.

5. If using, sprinkle the tomatoes with red pepper flakes and stir to combine.

6. Combine the cooked fregola pasta with the tomato mixture in the skillet, and toss it all together to meld the layers of flavor.

7. To taste, season with salt and pepper. Adjust as necessary.

8. Off the heat, stir in the fresh basil leaves, letting them wilt just enough to impart their flavor.

9. Place the pasta into serving dishes or a spacious bowl.

10. If you wish, top with flaked Parmesan cheese, and present at once. Savor!

Equipment Needed

1. Large pot
2. Large frying pan or skillet
3. Colander (for draining pasta)
4. Wooden spoon or spatula
5. Knife
6. Cutting board
7. Measuring cups and spoons
8. Serving dishes or a large bowl

FAQ

• Q: What is fregola pasta?Fregola is a kind of pasta originating from Sardinia, Italy, that resembles couscous and is made from semolina dough. The semolina is rolled into tiny balls and then toasted to achieve a flavor comparable to that of roasted nuts.
• Q: Can I substitute fregola with another type of pasta?A: Yes, you can substitute Israeli couscous for fregola, but expect a slight difference in texture.
• Q: How do I cook fregola pasta?A: In a pot of boiling salted water, cook the fregola for about 8-10 minutes, or until al dente, then drain.
• Q: Is the red pepper flakes necessary?A: No, red pepper flakes are not necessary. You can include them if you like, or you can leave them out if they’re too spicy for your taste.
• Q: How can I make this recipe vegan?A: Simply leave off the Parmesan cheese or replace it with a cheese alternative based on plants.
• Q: Can I add protein to this dish?A: Yes, for extra protein, grilled chicken, shrimp, or white beans would be great additions.

Substitutions and Variations

1 cup fregola pasta. For substitutions suitable for this amount, use 1 cup of orzo or Israeli couscous.
2 tablespoons olive oil. Substitute with 2 tablespoons avocado oil or melted butter.
1 pint cherry tomatoes: Substitute with 1 pint grape tomatoes or 2-3 diced Roma tomatoes.
2 cloves of garlic, minced. Substitute with 1 teaspoon of garlic powder or 2 teaspoons of minced shallots.
Grated Parmesan cheese: Substitute with Pecorino Romano, or for a non-dairy option, use nutritional yeast.

Pro Tips

1. Roast the Cherry Tomatoes For more depth of flavor, consider roasting the cherry tomatoes in the oven beforehand. Toss them with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20 minutes until they are blistered and caramelized. This adds a smoky sweetness that enhances the dish.

2. Infuse the Olive Oil Before adding the garlic, infuse the olive oil with a sprig of fresh thyme or rosemary while it’s heating. Remove the herb before adding the garlic to create a subtle, aromatic foundation for your sauce.

3. Cook Fregola in Tomato Juice Use some of the juice released from the cooked tomatoes to finish cooking the fregola pasta. This will allow the pasta to absorb the rich tomato flavor, enhancing its taste.

4. Use Pecorino Romano Instead of Parmesan cheese, try using Pecorino Romano for a different flavor profile. It’s slightly tangier and saltier, which pairs well with the sweetness of the roasted tomatoes.

5. Add a Protein If you want to turn this into a more substantial meal, consider adding some cooked shrimp or grilled chicken. Toss them in when mixing the fregola with the tomato mixture to create a more robust dish.