Fregola with tomatoes and basil
Toasted Sardinian fregola pasta is tossed with roasted cherry tomatoes, balsamic vinegar and fresh basil for a simple pasta salad.
Servings 2 people
Ingredients
- 300 g Cherry Tomato
- 2 tbsp Balsamic Vinegar plus extra for dressing
- 2 tbsp Olive Oil
- 1 tsp Dried Oregano
- Sea Salt Flakes
- Black Pepper freshly ground
- 150 g Fregola
- Olive Oil extra-virgin, for dressing
- 0.5 handful Fresh Basil leaves
Instructions
- Set your oven to 200°C.
- Cut the cherry tomatoes in half and arrange, cut side up, on a baking tray.
- Drizzle with balsamic vinegar and olive oil.
- Sprinkle with dried oregano, and season lightly with salt and pepper.
- Put the tray in the oven for 30 minutes, then remove and let them come to room temperature.
- Cook the fregola in plenty of salted water according to the packet instructions.
- Drain well, and spread out on a baking sheet with a fork to cool down.
- Cut the basil into ribbons by stacking some leaves, rolling them up tightly and slicing across.
- In a roomy bowl, toss the fregola, the tomatoes and the juices from their tray, and the basil together.
- Taste and adjust the seasoning with a little more balsamic vinegar, extra virgin olive oil, salt or pepper as required.
- Scatter with some whole basil leaves if desired, and serve at room temperature.