Fregola w Roasted Zucchini & Cherry Tomatoes
Good Morning. This one was worth posting. This is all I want to cook in the summer. Local produce everyday, whether it's a fruit cobbler (so easy and forgiving), or a peach salad w/ mozzarella and basil. I served this wonderful sort of "pasta salad" along with a potato salad and smoked trout. I made it in the morning and left it on the counter, it's best at room temperature. If you are not acquainted with fregola, then I suggest you do so. It's a Sardinian macaroni product (also from Abruzzo), and is much like Israeli (pearl) couscous. It holds up well in cold salads, and has a nutty, toothsome profile. I love it a lot. There is no dressing in this recipe, the cooking liquid will absorb into the pasta and create the best flavors. Use the sweetest cherry tomatoes that you can find. I use local sungolds and sweet 100's. Recipe: Cook 1 cup of fregola (you can use more, depending on the crowd). The pasta takes 10-12 minutes...
