Country Ragout With Fregola
Published February 10, 1998
- Total Time
- 10 minutes plus up to 40 minutes to cook pasta
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 tablespoons olive oil
1 clove garlic, minced
2 anchovies
¼ teaspoon chili pepper flakes
1 bulb fennel, diced
1 onion, diced
1 cup stewed tomatoes, crushed, with juice
½ teaspoon rosemary
2 tablespoons white raisins
2 tablespoons toasted pine nuts
Salt and freshly ground black pepper to taste
1 ½ cups fregola
½ cup grated pecorino
½ cup toasted bread crumbs
Nutritional analysis per serving (4 servings as a first course)
75 grams carbs; 20 milligrams cholesterol; 543 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 19 grams fat; 8 grams fiber; 629 milligrams sodium; 19 grams protein; 9 grams sugar
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.
Powered by
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
This was excellent though my brand of fregola needed almost an additional cup of water and made closer to 6 main course servings! I think my preference would be to add more pine nuts too.
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.