Country Ragout With Fregola

1. 1

   In a large skillet over medium heat, heat the oil and warm the garlic and anchovies.

2. 2

   Add pepper flakes, fennel and onions.

3. 3

   Cook, stirring occasionally, until the onion is soft, about 4 minutes.

4. 4

   Add the tomatoes and their juice, the rosemary, raisins and pine nuts, and stir.

5. 5

   Taste, and adjust seasoning with salt and black pepper.

6. 6

   Set aside.

7. 7

   Bring 3 cups of well-salted water to a simmer.

8. 8

   Add the fregola; stir and simmer until the pasta is tender (20 to 40 minutes, depending on its size).

9. 9

   Add water if necessary, a quarter cup at a time.

10. 10

    When pasta is tender, drain it.

11. 11

    Return sauce to high heat, and when it is bubbling, add the cooked fregola and stir to combine.

12. 12

    Place servings on plates, and sprinkle with grated pecorino and toasted bread crumbs.

* Per serving · 4 servings · Values may vary.