Fregola with tomato is a first course that is simple and easy to make, prepared with ease and very few ingredients. Fregula is a semolina pasta typical of Sardinia, usually seasoned with fish or vegetables. Sardinian fregola with tomato will appeal to children as it is a simple dish and, moreover, it has a small size suitable even for the little ones. You can add grated pecorino cheese, or if the flavor is too strong for your taste, you can use parmesan or grana cheese. I also recommend trying the FREGOLA ALLA PESCATORA. Now let’s see how to make fregola with tomato, and if you try it, let me know. Barbara
I also recommend trying these simple tomato recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11.3 oz fregola
- 8.8 oz peeled tomatoes
- 1.76 oz onion
- to taste extra virgin olive oil
- to taste salt
- leaves basil
- grated cheese
How to prepare Fregola with Tomato
Let’s start preparing the fregola with tomato. Prepare vegetable broth that will be used for cooking the fregola, or you can use salted boiling water instead, obviously the flavor won’t be the same, but it will still be good.
Clean the onion and chop it finely, then add it to a pan, add the extra virgin olive oil, and sauté it. Then add the tomato pulp and basil, and cook for 10 minutes.
Pour the fregola, mix well, and add a ladle of vegetable broth or hot water. Start cooking the fregola and add a ladle of broth at a time when you see that the fregola and tomato need it, and finish cooking.
The cooking time is usually indicated on the fregola package, but this is typically if cooked in boiling water. In this risotto-style method, the time is longer, so I recommend tasting it to check the consistency you prefer.
Once cooked, add pecorino or other grated cheese, mix, and serve.
How to store Fregola with Tomato
Store it in the refrigerator for 2 days
