Take your taste buds to the island of Sardinia, and whip up this delicious Fregola Sarda Recipe!
Those who have been to the beautiful island of Sardinia know the food culture is strikingly different from the mainland Italian peninsula. It is filled with ancient culinary traditions that reflect the island’s unique history of Phoenician, Roman, Arabic, and Spanish influences. The cuisine features distinctive ingredients like bottarga (cured fish roe), wild boar, and pecorino sardo cheese, alongside bread varieties such as pane carasau that can last for months on end. Pastoral traditions remain strong, with shepherds still producing artisanal cheeses in mountain villages using methods passed down through generations. They also have an array of unique pasta shapes—and one of them is my personal favorite, fregola.
For those of you who don’t know, fregola is a traditional Sardinian pasta that’s quite distinctive from other Italian pasta varieties. It consists of small, round pearls made from durum wheat semolina that are lightly toasted until golden, giving them a unique nutty flavor and slightly rough texture. The pasta resembles couscous in appearance, but is slightly larger, and has a more substantial, chewy bite.
This simple tomato sauce is the perfect recipe to make if it’s your first time cooking with fregola. The pasta’s naturally toasted, nutty flavor pairs beautifully with the bright acidity of tomatoes, while its sturdy texture means it won’t overcook easily, making it forgiving for beginners. If you have an Italian specialty market nearby, try to pick up some bottarga to sprinkle on top as a garnish. The salty, fishy flavor of the bottarga would pair wonderfully with the rich, creamy tomato sauce!
Where can I find fregola?
You can find fregola online or through specialty Italian grocery stores. Many grocery delivery services also stock fregola, making it convenient to order for home delivery. For in-person shopping, look for fregola in the pasta aisle of well-stocked supermarkets, Italian specialty stores, or gourmet food markets that carry imported Mediterranean products.
How do I store leftovers?
If you’ve got any leftover fregola, you can store it in an airtight container in the refrigerator for up to 3 or 4 days. The best way to reheat this recipe is in a lightly oiled saucepan over medium heat. If it’s a bit thick, try adding a splash of water or broth to loosen the sauce. Stir gently and frequently for 3-5 minutes until heated through, adding more liquid as needed to restore the original creamy consistency. You can also microwave it in 30-second intervals, stirring between each interval and adding a tablespoon of water if it seems dry. Finish with a fresh sprinkle of pecorino romano, drizzle of olive oil, and torn basil to brighten the flavors after reheating.
Serving suggestions
While this fregola recipe is delightful on its own, it’s even better when it’s paired with a few side dishes! This recipe would pair wonderfully with this lovely Caprese Salad, some Boiled Brussels Sprouts, and a plate of this Garlic Sautéed Spinach. Don’t forget some protein! Serve it with these tasty Oven-Baked Chicken Thighs or these delicious Braised Beef Short Ribs. For dessert, you can whip up a batch of Ricotta Cookies or this creamy Panna Cotta.
Fregola Sarda
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
- 12 ounces fregola sarda pasta
- 1/3 cup grated pecorino romano or Parmesan cheese
- 10 fresh basil leaves torn
- Zest of 1 lemon
Instructions
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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 soft and fragrant.
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Pour in the crushed tomatoes and water or broth. Stir in the sea salt and red chili flakes. Let the mixture simmer for 10-15 minutes, stirring occasionally to mix the flavors. If the sauce thickens too much, add a bit more water or broth to reach your desired consistency.
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In a separate pot full of salted boiling water, cook the fregola sarda pasta until it is al dente. Drain and add it to the sauce.
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Stir in the grated cheese, torn basil leaves, and lemon zest. Taste and adjust the seasoning if needed. Serve hot, garnished with extra basil and cheese, if desired.
Nutrition
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