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Fregola Pasta w/ Cherry Tomatoes and Basil is a quick and easy one-pot recipe that works as a side dish or a light meal all on it’s own.
Believe it or not, this gorgeous dish was a clean-out-the-pantry kind of meal. We are basically out of all other veggies in the house than what you see here. I do have some frozen veggies stocked up, as always, but they weren’t really calling out to me. After some hunting around in the pantry, I found a bag of fregola pasta and one lonely box of vegetable stock. I also knew I had a few basil leaves left over from my Sun Dried Tomato Spread that weren’t going to last much longer, a half container of cherry tomatoes and one green onion. How does that even happen – ONE green onion? You would think I would have just used it up in whatever I made last with it…oh well. Magic was made with these “leftover” ingredients and, voila – Fregola Pasta w/ Cherry Tomatoes and Basil!
Fregola Pasta
What is fregola pasta? It is little round pasta shapes typically made from semolina and comes from Sardinia. And it’s toasted, so it has a lovely nutty flavor. Very reminiscent of Israeli couscous.
I first tasted fregola at a cooking demonstration at Eataly in Chicago. This was the same place where I first learned of Acquerello rice inspiring my Southwest Pumpkin Risotto. The fregola was so good, we bought some before we left there.  They served it in a garlicky white wine and tomato sauce. It was simple, but incredibly flavorful.
My fregola recipe is equally simple! It’s quick and easy, only 7 ingredients and cooked all in one pot, making it the perfect choice for a weeknight meal. Oh, and my version is oil free!
If you want a light and fresh meal, this Fregola Pasta will stand just fine on it’s own. But, it would also be a beautiful accompaniment to dishes like baked tofu, cauliflower steaks, or portobello mushrooms. It’s even great served cold or room temperature the next day, so you could put it out for your summer BBQ spread!
I like to drizzle the finished dish with balsamic vinegar before serving. And then I like to add even more to my own bowl. I’m a balsamic addict…I could drink the stuff!
I hope you guys enjoy this easy Fregola Pasta dish. Please come back after you make it and leave me a comment about how it turned out! Snap a gorgeous pic and tag me on Instagram or Twitter, making sure to tag #veggieinspired and @veggie_inspired to ensure I don’t miss your post!
Fregola Pasta w/ Cherry Tomatoes & Basil
Ingredients
- 4 cups vegetable broth (divided)
- ¼ of a red onion (diced)
- 2 garlic cloves (minced)
- 1 cup fregola pasta (or other small shaped pasta - Israeli couscous would be a perfect sub)
- 1 cup assorted cherry tomatoes (halved)
- 1 green onion (diced)
- 4-5 medium basil leaves (chiffonade)
- salt/pepper to taste (I used about ½ tsp salt and ⅛ tsp pepper)
- Drizzle of balsamic vinegar (optional)
Instructions
- Heat ½ cup of vegetable broth over medium heat. Add the red onion and garlic and sauté for 4-5 minutes until softened.
- Add the remaining 3.5 cups of vegetable broth and bring to a boil.
- Once boiling, add the fregola pasta, a pinch of salt and pepper, turn down the heat and simmer for 12-13 minutes until al dente.
- Turn off the heat and add the cherry tomatoes, green onion, and basil and stir to heat through. Taste and adjust salt/pepper if needed.
- Drizzle with balsamic vinegar before serving, if using.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
More Healthy Pasta Dishes To Love:
Butternut Squash Mac and Cheese
Lentil Mushroom Healthy Bolognese
Donna says
Don’t you just love clean out the pantry meals that turn into something special? This sounds (and looks) so delicious! Love the colours
Jenn S. says
Thanks, Donna! Yes, meals like that are the best!
pragati says
Hi jenn! This looks so colorful and appealing..haven’t tried this pasta yet..as you say, it looks a bit like the pearled couscous..tomato, basil, balsamic is always a winner 🙂
Jenn S. says
Balsamic makes everything better! Love that stuff. Thank you, Pragati!
Mel says
Such a beautiful looking bowl of food!. The perfect thing for making lots of taking the leftovers to work for lunch. I absolutely love Israeli cous cous and have loads of it here so would probably use that. Perfect!
Jenn S. says
That would work perfectly! Thanks, Mel!
Kelly says
Love the use of a different pasta, and the colorful tomatoes makes this dish look so pretty!
Jenn S. says
Thanks, Kelly! Definitely makes me happy looking at it! It doesn’t feel like spring outside my house, but at least on my dinner plate it can be! 🙂
Hedi Hearts says
I had fregola once in Sicily, so nice and different. This sounds and looks delicious Jenn!
Jenn S. says
Ooh, I bet it was even better over there! Thanks, Hedi!
Vanessa says
How do I not know what fregola pasta was before? It looks wonderful! I love how fresh this recipe looks. I can see it being perfect as a cold pasta salad too for a summer bbq. Awesome recipe, Jenn 😉
Jenn S. says
Thanks, Vanessa! I had no idea what it was before that class I took too. Love learning about new food options!
Patricia says
Ha – it is funny to have one green onion on hand, but I’ve been there! This is a beautiful dish – I’d really love it cold, too. Love the final touch of balsamic!
Jenn S. says
Right? Why would I put away ONE green onion. I should have just used it up. Oh well, guess it worked in my favor this time. 🙂 Thanks, Patricia!
Uma Srinivas says
Sounds interesting! never tried before. Curious to know the taste of it 🙂
Jenn S. says
Uma, it’s very similar to Israeli couscous. Simple, but delicious!
Linda says
Some of my best meals are made from not having much in the way of ingredients. It forces you to be creative. That clearly works for you too, Jenn. This looks and sounds so good.
Jenn S. says
I agree! Sometimes it takes an empty pantry to get out of your comfort zone. 🙂 Thanks, Linda!
choclette says
Love pasta for being quick and simple. I’ve never heard of fregola before, but from your description I want to try it.
Jenn S. says
Thanks, Choclette! It’s pasta – what’s not to love, right?! 😉
Cathy says
I’ve never heard of fregola pasta before – going to look out for it!
Jenn S. says
Thanks, Cathy! I hope you find it. If not, Israeli couscous would be the next closest thing. enjoy!
Kristen Chidsey says
this looks incredible!! I love using fregola and it pairs perfectly with tomatoes in my opinion
Jenn S. says
Thank you, Kristen!
Lucie Bright says
I like the idea of using stock as the water to cook the fregola pasta in, bet it gives a great flavour. I haven’t seen that shape of pasta in the shops before but I guess Orzo would work too?
Jenn S. says
Israeli couscous would be the closest thing, but orzo or ditalini would work too. They might have different cooking times though, so check the box of pasta to be sure. Enjoy!
Natalie | Feasting on Fruit says
I have a love for tiny pastas that don’t feel like pasta–orzo, couscous, recently I tried ditalini, all fun! I’ve never heard of fregola, but it looks really good too. And what a lovely bright summer way to dress it up!
Jenn S. says
Me too, Natalie! They seem so much lighter than the bigger shapes. I can’t wait to make this with fresh tomatoes and basil from my garden this summer!
Strength and Sunshine says
No one’s in their right mind if they turn down a fabulous pasta dish! Sounds fresh and comforting and I love cherry tomatoes! (Yellow are the best!)
Jenn S. says
Thanks, Rebecca!! I love the little yellow teardrop ones – they are just so pretty when cut in half!