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Fresh Tomato Basil Pasta Fregola is a quick and easy one-pot summer side dish or light meal. Only a handful of ingredients and less than 30 minutes needed. Perfect for busy weeknights!
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This easy one-pot pasta recipe needs just a handful of ingredients and about 20 minutes. This family favorite meatless meal is fresh, flavorful and so delicious.
Ingredients you need
Ingredient notes and substitutions
Fregola ~ Fregola is a type of pasta from Sardinia. It comes in little round balls typically made from semolina dough. It’s toasted, so it has a lovely nutty flavor. It has a chewy texture and is very reminiscent of Israeli couscous.
Don’t have fregola? Use Israeli couscous, orzo, or even rice or quinoa instead. Just know that you may need additional liquid depending on what you choose.
Onion ~ I use both red onions and green onions in this dish. The red onions are sautéed and used as an aromatic along with garlic when making the dish. The green onions are added at the end for a fresh bite of flavor.
Tomatoes ~ Fresh grape tomatoes or cherry tomatoes help to create the “sauce” for the fregola pasta. I also add some fresh tomatoes right at the end. I like the contrast in flavor and texture that both cooked and raw tomatoes bring.
Basil ~ Fresh basil leaves are so fragrant. It’s the perfect herby finisher for this summer pasta dish.
Fresh parsley, oregano, or dill may be substituted if you prefer.
Seasoning ~ Because this dish uses fresh summer tomatoes and basil, it doesn’t need much else for seasonings. Just some salt and pepper and a drizzle of balsamic vinegar to finish it off.
Extras ~ If you like a little spice, add a pinch of red pepper flakes when sautéing the onions. If you like a savory umami flavor, stir in a tablespoon of nutritional yeast or vegan parmesan cheese just before serving. A squeeze of fresh lemon juice would also be nice.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Warm the oil and sauté the onion until softened.
- Step 2: Sauté the tomatoes and garlic with a pinch of salt and pepper until the tomatoes start to burst.
- Step 3: Add the raw fregola and toast, stirring frequently, for several minutes.
- Step 4: Add the broth and remaining salt.
- Step 5: Bring the mixture to a boil and simmer until al dente.
- Step 6: Add the balsamic vinegar, green onions, additional tomatoes, and basil. Stir to heat through.
- Step 7: Add the nutritional yeast, if using. Taste and adjust seasoning as needed. For a looser pasta, add additional broth.
Serving suggestions
This Tomato Basil Pasta is meant to be served warm, but leftovers are great cold or room temperature as well. It travels well, which makes it a great choice for school or office lunch boxes!
This dish is a light meatless meal on its own. As part of a heartier meal, try serving it with one of these options:
Salad: Chopped Kale Salad, Butter Lettuce Salad, Balela Salad, Raw Veggie Salad
Sides: Roasted Cauliflower Steaks, Lentil Quinoa Fritters, Vegan Garlic Bread, Easy Roasted Asparagus with Lemon, Garlic Green Beans
Protein: Baked Tofu, Smoky Tempeh Bacon, Vegan Chicken Cutlets, Spicy Seasoned Black Beans, BBQ Lentils
Storage and freezing
Make ahead: While this dish reheats just fine, it’s really best served fresh.
Fridge: Store leftovers in an airtight container in the fridge for 3 to 4 days. You may need to add a splash or two of broth when reheating to loosen it up.
Freezer: Allow the fregola to cool completely before transferring to a freezer-safe container or plastic zip-top bag. It should keep well for up to 3 months.
Pro tips and tricks
~ Stir frequently so the fregola doesn’t stick to the pot.
~ Season liberally! Just like when cooking any type of pasta, it’s important to season the cooking liquid well. This is the only opportunity to infuse flavor into the pasta.
~ I like to use low-sodium broth so I can better control the amount of salt used. If you use regular, not low-sodium, use less salt than the recipe calls for. Taste and adjust as you go.
~ If the liquid is absorbed before the pasta is cooked through, add additional broth ¼ – ½ cup at a time and continue cooking.
~ Throw in several halved fresh grape or cherry tomatoes just before serving. The flavor and texture contrast of saucy cooked tomatoes and fresh raw tomatoes is so tasty!
FAQs
While fregola and couscous are quite similar, they aren’t the same thing. Fregola is typically handmade and is slightly larger and grainier than couscous. Also, Fregola, because it is toasted, is nuttier in flavor.
You can definitely add extra vegetables to this fregola pasta dish if you like. Chopped zucchini or yellow summer squash, chopped asparagus, or green peas would all be great choices.
Fregola is made from wheat and is, therefore, not gluten-free. To make this tomato basil pasta gluten-free, try substituting a small gluten-free pasta shape, rice, or quinoa instead. Please note that the amount of liquid needed will differ depending on the grain you choose.
More easy summer recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Fresh Tomato Basil Pasta Fregola
Recommended Equipment
Ingredients
- 2 tablespoons olive oil
- ½ cup diced red onion
- 1 teaspoon salt divided; or to taste
- ¼ teaspoon black pepper or to taste
- 3 cloves garlic minced
- 1 ½ cups grape or cherry tomatoes halved; divided
- 1 cup fregola pasta
- 2-3 cups low-sodium vegetable broth divided
- 2 green onions green parts only, sliced
- 5-6 large basil leaves sliced into thin strips; or to taste
- 1 tablespoon balsamic vinegar or to taste
- 1 tablespoon nutritional yeast or vegan parmesan optional
Instructions
- Heat the oil in a large pot over medium heat. Add the red onion and ¼ teaspoon salt and sauté for 4 to 5 minutes until softened.
- Add the garlic, 1 cup tomatoes and black pepper and sauté for 2 to 3 minutes, until the tomatoes start to burst.
- Add the fregola and toast for 3 to 4 minutes, stirring frequently to prevent sticking.
- Add the vegetable broth and remaining salt and bring the mixture to a boil. Simmer for about 10 to 12 minutes, stirring frequently to prevent sticking, until the fregola is al dente. If the liquid is absorbed before the fregola is tender, add additional broth (about ¼ – ½ cup) and continue cooking until done to your liking.
- Turn off the heat and add the balsamic vinegar, remaining tomatoes, green onions, and basil. Stir to heat through. Taste and adjust seasoning, if needed.
- Stir in the nutritional yeast or vegan parmesan, if using. Serve immediately.
Notes
This recipe makes approximately 4 cups, which is about 1 cup per serving. As a light main meal, this will serve 3-4 people. As a side dish, it could serve 4-6 people.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Jenn Sebestyen
I hope you enjoy this recipe as much as we do!
Eileen Kelly
I love that you have taken simple foods and have turned it into an amazing dish. I have everything in my pantry to make this and it is a great day for it. Raining and this will be a perfect meal!
Jenn S.
It’s been raining here for pretty much the last 2 weeks. And it’s cold too. At least my food is bright and cheery! 🙂 I hope you love it Eileen!