Fregola w/ Roasted Tomatoes, Cucumber, Feta & Olives
What is fregola? you ask.
I once pronounced it FreJOLA and was politely corrected by a waiter from Sardinia. He said nicely "it is FRAY-gola".
Thank you sir. I hate to sound like an idiot.
It is a pasta from Sardinia, and it resembles Israeli couscous. I love it. I bought it here on amazon, but it was from Abruzzo! Still good.
If you can't find this pasta, then by all means, use another small pasta shape. Orzo would be delish too.
Sardinian food seems so beautiful to me.....I dream of going there some day.
This is a delicious summer side dish.....goes well with chicken or fish.
Great leftover the next day for lunch, or in the middle of the night when you come downstairs and want a midnight snack....who me?
Fregola Sarda w/ Roasted Tomatoes and other good stuff:
1/2 lb. Fregola Sarda
1 pint cherry tomatoes
good quality Greek feta
1/2 cup of kalamata olives
1 cucumber, diced
juice of 2 lemons
best quality olive oil
small handful of fresh mint, dill & parsley
On a large sheet pan lined w/ foil, lay out a lot of cherry tomatoes and drizzle w/ olive oil and kosher salt.
Roast at 375F for about 30-35 minutes until bursting.
Meanwhile, cook the fregola.
My pasta took around 12 minutes, but some take longer. You want it al dente for sure.
Add the cooked fregola to a large bowl and mix in the hot roasted cherry tomatoes w/ their beautiful liquid.
Add the rest ingredients. Let come to room temperature.
Just before serving, toss w/ the feta cheese and fresh herbs.
Season w/ sea salt & pepper.