By now, you know that I love fregula, a Sardinian pasta with a spectacular flavor. This time I tried to make it risotto-style alla pizzaiola with lots of gooey mozzarella. A big hit. It was a sellout. Creamy and super gooey, scented with fresh basil, and easy to make. What more could you ask for? Of course, you can use any stringy cheese you prefer. Let’s get to work and prepare Fregula alla pizzaiola.
If you are looking for more ideas to cook fregula, here are some recipes to try.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing fregula alla pizzaiola
- 18 oz fregula
- 1 clove garlic
- 6 tbsps extra virgin olive oil
- 14 oz tomato puree
- cup vegetable broth
- 3 tbsps Parmesan or Pecorino (grated)
- 3 mozzarellas
- a few basil leaves
Tools
This post contains affiliate links.
- Pan
Steps for preparing fregula alla pizzaiola
In a pan, pour a drizzle of oil. Add the garlic, and when it begins to sizzle, add the tomato puree. When it boils, add the fregula and, stirring constantly, cook by gradually adding the vegetable broth.
When the fregula is almost cooked, remove from heat. Add some extra virgin olive oil and the Parmesan or Pecorino. Scent with torn basil leaves.
Mix well. Cut the mozzarella into cubes. Add it to the fregula, let it rest until it melts. Serve immediately.
Storage
You can store the fregula in the fridge for a couple of days.
