The fregola with vegetables is a quick and tasty dish. It’s a type of pasta that closely resembles couscous but is typical of Sardinia. It is a pasta in the shape of little balls, made with durum wheat semolina and water, which takes this shape due to the rolling of the semolina in terracotta containers. This type of pasta can be complemented with vegetable and legume seasonings, but the most traditional one is with fish and can be served as a hot or cold dish. In this recipe, I propose it in a different way with more ingredients together served as a cold dish for the warmer period, a kind of pasta salad. So, all that’s left to do is try it!!
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: Stove, Boiling
- Cuisine: Italian
Ingredients
- 14 oz fregola
- 2 bell peppers
- 3 zucchinis
- 9 oz tuna in oil
- capers to taste
- salt
- pepper
- olive oil
- garlic
- turmeric powder (optional)
- sweet paprika (optional)
Procedure
First, wash and chop the vegetables into small pieces.
In a pan, add a drizzle of olive oil and a garlic clove, add the zucchinis and sauté for 3 minutes.
Then add the bell peppers on the zucchinis and cook them for 5/6 minutes. The vegetables should be crunchy.
Meanwhile, in a pot, bring water to a boil for the cooking of the fregola.
Remove the garlic from the vegetables. As soon as the fregola is cooked, drain it and add it to the vegetables.
Mix well, then add the canned drained tuna, capers, turmeric, and sweet paprika, combine all the ingredients.
The fregola with vegetables is ready!!
Advice
Fregola with vegetables can also be prepared a day in advance, keeping it in the fridge covered with plastic wrap. You can serve it cold or at room temperature.
