Country Ragout With Fregola

Name: Country Ragout With Fregola
Total time: 10 min
Yield: 4 servings as a first course, 2 as a main course
Cuisine: mediterranean
Ingredients: 3 tablespoons olive oil; 1 clove garlic, minced; 2 anchovies; 1/4 teaspoon chili pepper flakes; 1 bulb fennel, diced; 1 onion, diced; 1 cup stewed tomatoes, crushed, with juice; 1/2 teaspoon rosemary; 2 tablespoons white raisins; 2 tablespoons toasted pine nuts; Salt and freshly ground black pepper to taste; 1 1/2 cups fregola; 1/2 cup grated pecorino; 1/2 cup toasted bread crumbs

By Molly O'Neill

Total Time: 10 minutes plus up to 40 minutes to cook pasta
Rating: 4(12)
Comments: Read comments

Featured in: A Pasta With a Passion for Fitting In

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Ingredients

Yield:4 servings as a first course, 2 as a main course

3tablespoons olive oil
1clove garlic, minced
2anchovies
¼teaspoon chili pepper flakes
1bulb fennel, diced
1onion, diced
1cup stewed tomatoes, crushed, with juice
½teaspoon rosemary
2tablespoons white raisins
2tablespoons toasted pine nuts
Salt and freshly ground black pepper to taste
1½cups fregola
½cup grated pecorino
½cup toasted bread crumbs

Ingredient Substitution Guide

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Preparation

Step 1
In a large skillet over medium heat, heat the oil and warm the garlic and anchovies. Add pepper flakes, fennel and onions. Cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the tomatoes and their juice, the rosemary, raisins and pine nuts, and stir. Taste, and adjust seasoning with salt and black pepper. Set aside.
Step 2
Bring 3 cups of well-salted water to a simmer. Add the fregola; stir and simmer until the pasta is tender (20 to 40 minutes, depending on its size). Add water if necessary, a quarter cup at a time.
Step 3
When pasta is tender, drain it. Return sauce to high heat, and when it is bubbling, add the cooked fregola and stir to combine. Place servings on plates, and sprinkle with grated pecorino and toasted bread crumbs.

Ratings

4 out of 5

12 user ratings

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Comments

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Es5 years ago

Served as a side dish to swordfish and felt like I was in Southern Italy. The final dish was a little too salty for me so next time I'll hold off salting until the end. Fregola is an underused pasta and a great alternative to rice. I like the uneven appearance of it. And I didn't have stewed tomatoes so I used cooked diced tomatoes for a bit before adding them.

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