Toasted Fregola and Tomatoes

Shortly before we left San Diego, I discovered the wonders of Little Italy. I knew it was there and had briefly strolled down India Street but, with two hooligan girls in tow, you don’t go in to shops. 

The farmers’ market on Saturday was incredible and, if we hadn’t had the Hillcrest Market around the corner, I would have made more trips to Little Italy on Saturdays. Sadly, Stephen is a less then avid market goer, and I can’t bring myself to cajole him into going on his all too short weekends.

Finally though, taunted by the sight of fresh pastas and cheeses and all the way from Italy dry goods, I started taking my bribed-into-good-behaviour girls into the little shops and our grocery bill took a little leap.

The Sardinians make a type of couscous called fregola. It is usually shaped like Israeli couscous but is toasted. Sometimes it is a little rougher in texture which, I think, is great as it holds any sauce better. It is available at any good Italian market and best of all, there are often recipes like this one on the back of the packet.

Like all good Italian cooking, this is about simplicity and excellent ingredients. It is a great step away from the spaghetti rut. The fact that it is toasted lends a little toasty nuttiness and depth but not so obvious that your children are going to turn their noses up.

I used tinned cherry tomatoes for this. I was lucky enough to find them. I would recommend using diced tinned tomatoes but try and use the best you can afford, and try for San Marzano if you can find them, you will be happy you did. If tomatoes are in season, you could use chopped fresh but you may need some extra stock. I would also suggest that you use a fairly large pan, otherwise you will stir and wind up with something like this.

Toasted Fregola with Tomatoes (adapted from the back of the packet)

1 large onion finely chopped

4 large cloves garlic minced

250 grams toasted fregola

3 tablespoons olive oil

4 cups stock (I used chicken, you can use vegetable)

1 large (28 ounce) tin tomatoes

Chopped fresh parsley

Basil pesto to serve (if desired)

Salt and pepper to taste

Sauté onions and garlic with olive oil in a large pan. 

Add tomatoes and stock and bring to a boil.

Stir in fregola and return to boil. Reduce heat and simmer for 15-20 minutes or until the desired tenderness is reached.

Stir in some chopped parsley and season to taste.

Serve with a drizzle of pesto or extra virgin olive oil or some shaved parmesan.

Comments

[Kirsty]

this looks really yummy. I will make it soon. I need new ideas. Especially vegetarian ones.

[Diana]

I am looking at the identical bag of fregola in my pantry right now. And it is from Mona Lisa Market in San Diego!! Tonight, I hope to create a similar dish with Manila clams and Chilean Seabass; adding the clams 5 minutes later into the cooking freagola and pan searing the Sea Bass separately.

[Gia]

I made this recipe on a cold winter evening, it is a keeper and absolutely delicious! I am making it again tonight and I can hardly wait for dinner.

[Gia]

This recipe is fantastic. I originally made it on a cold winter evening and it warms you up! I have also made in the summer with the bounty of tomatoes and it is just as delicious. A great dish all and just as fast.

Enjoy.