Fregola al Pomodoro
A simple, quick, tasty dish. Adding peperoncino gives it that extra kick!
- 400g/2 cup Fregola
- 250ml/ 2 cup Passata
- 1 tbsp tomato puree
- 3 garlic cloves finely chopped
- 1 tsp peporoncino chilli flakes
- Handful fresh basil
- Handful fresh sage
- 100g/1 cup parmesan
- Extra virgin olive oil
- Salt & pepper
Add garlic and olive to a pan and cook until golden. Add the peperoncino chilli flakes and cook for around 30 seconds. Add the passata, tomato puree, and season with salt and pepper. Add the chopped sage and basil and simmer for 30 minutes.
Add the pasta to a pan of boiling salted water and cook until al dente. Drain and add the pasta to the sauce and mix well. Add parmesan and combine. Buon appetito…