Country Ragout With Fregola
- Total Time
- 10 minutes plus up to 40 minutes to cook pasta
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 1clove garlic, minced
- 2anchovies
- ¼teaspoon chili pepper flakes
- 1bulb fennel, diced
- 1onion, diced
- 1cup stewed tomatoes, crushed, with juice
- ½teaspoon rosemary
- 2tablespoons white raisins
- 2tablespoons toasted pine nuts
- Salt and freshly ground black pepper to taste
- 1½cups fregola
- ½cup grated pecorino
- ½cup toasted bread crumbs
Nutritional analysis per serving (4 servings)
540 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 75 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 18 grams protein; 622 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet over medium heat, heat the oil and warm the garlic and anchovies. Add pepper flakes, fennel and onions. Cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the tomatoes and their juice, the rosemary, raisins and pine nuts, and stir. Taste, and adjust seasoning with salt and black pepper. Set aside.
- Step 2
Bring 3 cups of well-salted water to a simmer. Add the fregola; stir and simmer until the pasta is tender (20 to 40 minutes, depending on its size). Add water if necessary, a quarter cup at a time.
- Step 3
When pasta is tender, drain it. Return sauce to high heat, and when it is bubbling, add the cooked fregola and stir to combine. Place servings on plates, and sprinkle with grated pecorino and toasted bread crumbs.
Private Notes
Comments
Served as a side dish to swordfish and felt like I was in Southern Italy. The final dish was a little too salty for me so next time I'll hold off salting until the end. Fregola is an underused pasta and a great alternative to rice. I like the uneven appearance of it. And I didn't have stewed tomatoes so I used cooked diced tomatoes for a bit before adding them.