Sardinian tomato fregola stew
Fregola is a typical Sardinian pasta, made from durum wheat. It's a bit like giant couscous. After lots of food research into Sardinia recently, I by chance came across a pack of the fregola in a nearby deli in London. This tastes even better the next day.
If you can't find fregola, use another small pasta shape, like orzo.
To really make this Sardinian, add a pinch of saffron as it cooks and serve with a grating of pecorino cheese.
Sardinian tomato fregola stew
Fregola is a typical Sardinian pasta, made from durum wheat. It's a bit like giant couscous. After lots of food research into Sardinia recently, I by chance came across a pack of the fregola in a nearby deli in London. This tastes even better the next day.
If you can't find fregola, use another small pasta shape, like orzo.
To really make this Sardinian, add a pinch of saffron as it cooks and serve with a grating of pecorino cheese.
Open in Cookpad AppSteps
- 1
Heat a splash of olive oil in a large saucepan, then add the pancetta and fry for a few minutes.
- 2
Add the onion, carrot, celery and garlic and cook gently until softened, stirring occasionally so the garlic doesn't burn.
- 3
Add the chickpeas, tomatoes and stock, season with salt and pepper, and bring to the boil.
- 4
Add the fregola pasta, then cook over a medium-low heat until the pasta is cooked, about 15 minutes or so (don't worry, you can't overcook it like regular pasta). You'll find the fregola may stick to the bottom of the pan, so stir often. Add a splash of hot water if it looks a little dry.
- 5
Towards the end of the cooking time, stir in the parsley. You may want to add peas or any green leaves, like spinach if you have them (optional)
- 6
Once cooked, season to taste and serve with grated cheese if you like.
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