Ingredients with Measurements:
- 1 pound fregula pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can diced tomatoes (14.5 ounces)
- 2 cups chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the fregula pasta and cook for 8-10 minutes or until al dente. Drain in a colander and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Add the can of diced tomatoes, chicken or vegetable broth, dried oregano, dried basil, salt, and pepper to the skillet. Stir to combine.
4. Bring the mixture to a simmer and cook for 10 minutes.
5. Add the cooked fregula pasta to the skillet and stir to combine. Cook for an additional 5 minutes or until heated through.
6. Serve hot with fresh parsley for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 3g
Carbohydrates: 60g
Protein: 10g
Sodium: 500mg
Substitutions for ingredients:
- Fregula pasta can be substituted with Israeli couscous or orzo pasta.
- Chicken or vegetable broth can be substituted with water.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Add chopped vegetables such as bell peppers or zucchini for extra flavor and nutrition.
- Use fresh herbs instead of dried for a more vibrant taste.
Tips and tricks:
- Toast the fregula pasta in a dry skillet before boiling for a nuttier flavor.
- Use a combination of chicken and vegetable broth for a more complex flavor.
- Add a pinch of red pepper flakes for a spicy kick.
Storage instructions:
Store leftover fregula in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat fregula in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve fregula in a large serving bowl and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of white wine such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables such as broccoli or carrots
Troubleshooting advice:
- If the fregula pasta is too dry, add more chicken or vegetable broth.
- If the fregula pasta is too wet, cook for an additional 5 minutes to evaporate excess liquid.
Food safety advice:
- Make sure to cook the fregula pasta to the recommended time to ensure it is fully cooked.
- Store leftover fregula in the refrigerator and consume within 3 days.
Food history:
Fregula is a type of pasta that originated in Sardinia, Italy. It is made from semolina flour and water and is traditionally hand-rolled into small balls.
Flavor profiles:
Fregula has a nutty flavor and a slightly chewy texture.
Serving suggestions:
Serve fregula as a main dish or as a side dish with your favorite protein.
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Region: Italian