Fregola Sarda With Tomato, Pecorino, And Basil

1. 1

   Finely mince the shallot, garlic, and parsley

2. 2

   In a skillet, heat the olive oil and add the shallot, garlic, and half of the parsley, Sweat over medium heat.

3. 3

   Once the shallot and garlic start to give off aroma and are nicely sweat, add in the tomato, let this come to a low simmer, next add in the chicken stock or water.

4. 4

   Once this comes back to a simmer, add the fregola to the skillet, and stir to combine. Cover the skillet, and reduce heat to low, let the fregola simmer in the tomato until it is chewy but slightly al dente.

5. 5

   When the fregola is cooked, most of the liquid should be absorbed. Add in the remaining parsley, remove from heat, and stir in the Pecorino cheese. Transfer to a platter, and add in the torn basil leaves, a drizzle of Extra Virgin olive oil, and a few turns of freshly ground black pepper. Serve with additional Pecorino cheese.

* Per serving · 4 servings · Values may vary.

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