Description
A flavorful and comforting Italian dish featuring fregola sarda pasta simmered in a rich tomato sauce with aromatic shallots, garlic, and a hint of chili. Finished with pecorino cheese, fresh basil, and lemon zest for a bright and savory meal perfect for any occasion.
Ingredients
Scale
Sauce Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 large shallot, finely chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) whole peeled tomatoes, lightly crushed
- 1/2 cup water or low-sodium broth
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon red chili flakes (optional)
Pasta and Garnish
- 12 ounces fregola sarda pasta
- 1/3 cup grated pecorino romano or Parmesan cheese
- 10 fresh basil leaves, torn
- Zest of 1 lemon
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped shallot and minced garlic. Sauté for about 3-4 minutes until the shallots are soft and the garlic is fragrant, creating a flavorful base for the sauce.
- Simmer Sauce: Pour in the crushed tomatoes and water or broth. Stir in the sea salt and optional red chili flakes. Let the sauce simmer for 10-15 minutes, stirring occasionally to blend the flavors. If the sauce becomes too thick, add a little more water or broth to achieve your desired consistency.
- Cook Pasta: In a separate pot with salted boiling water, cook the fregola sarda pasta until al dente according to package instructions. Drain the pasta well.
- Finish Dish: Add the cooked pasta to the sauce and stir to combine. Mix in the grated pecorino romano or Parmesan cheese, torn basil leaves, and lemon zest. Taste and adjust the seasoning with more salt or chili flakes if needed. Serve hot, garnished with extra basil and cheese if desired.
Notes
- Use low-sodium broth or water to control the saltiness of the sauce.
- Red chili flakes are optional and can be adjusted based on your spice preference.
- For a nuttier flavor, toast the fregola pasta lightly before cooking (optional).
- Fresh basil should be added at the end to preserve its bright flavor and aroma.
- This dish pairs beautifully with a crisp white wine or a light red.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Fregola Sarda, Italian pasta, tomato sauce, pecorino romano, basil, lemon zest, stovetop pasta dish, vegetarian Italian recipe
