Fresh Tomato Basil Pasta Fregola
Tomato Basil Pasta Fregola is a quick and easy one-pot recipe that's perfect as as summer side dish or a light meal.
Servings: 4
Calories: 297kcal
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
~ 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!
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.
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
Calories: 297kcal | Carbohydrates: 49g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 693mg | Potassium: 250mg | Fiber: 4g | Sugar: 7g