Health

Fregola Sarda Pasta with Tomatoes

Fregola Sarda Pasta with Tomatoes

Ingredients

  • 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)

Preparation


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. Meanwhile, cook fregola sarda as package directs.

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. In a bowl, combine fregola sarda, tomatoes, olives, goat cheese, and pesto. Scatter fresh oregano leaves on top, if desired.


  • Prep Time:
  • Cook Time:

  • Fregola sarda is Sardinian couscous. The grains are lightly toasted, giving Fregola Sarda Pasta with Tomatoes a nutty flavor.
  • Yield: Makes 4 servings

Nutritional Information

Calories per serving: 339
Fat per serving: 12.2g
Saturated fat per serving: 4.2g
Monounsaturated fat per serving: 5.7g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 11g
Carbohydrate per serving: 46g
Fiber per serving: 4g
Cholesterol per serving: 11mg
Iron per serving: 3mg
Sodium per serving: 350mg
Calcium per serving: 82mg

Good to Know

Fregola sarda is Sardinian couscous. The grains are lightly toasted, giving it a nutty flavor.

This Recipe Is

Recipe adapted from The Meat Free Monday Cookbook, copyright 2011. Published by Kyle Books Limited.