18 Delicious Fregola Recipes for Every Occasion

Welcome to a world where fregola, the delightful Sardinian pearl pasta, transforms every meal into a celebration! Whether you’re whipping up a quick weeknight dinner, craving seasonal flavors, or in need of some comfort food magic, we’ve got you covered. Dive into our roundup of 18 Delicious Fregola Recipes for Every Occasion and discover your next favorite dish. Let’s get cooking!

Fregola with Clams and White Wine Sauce

Dive into the flavors of the Mediterranean with this comforting Fregola with Clams and White Wine Sauce, a dish that brings the sea to your table with minimal fuss.

Ingredients

• 1 cup fregola pasta
• 1 lb fresh clams, scrubbed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 tsp red pepper flakes
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the fregola according to package instructions until al dente, then drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Increase heat to medium-high, add clams and white wine to the skillet. Cover and cook for 5-7 minutes, until clams open. Discard any that don’t open.
4. Stir in the cooked fregola and parsley, tossing to combine. Season with salt and pepper to taste.

The magic of this dish lies in the way the fregola’s chewiness contrasts with the tender clams, all brought together by a bright, garlicky white wine sauce.

Tip: Serve with a slice of crusty bread to soak up every last drop of that delicious sauce.

Roasted Vegetable Fregola Salad

This Roasted Vegetable Fregola Salad is a vibrant, hearty dish that brings together the nuttiness of fregola with the sweetness of roasted vegetables for a perfect weeknight dinner.

Ingredients

• 1 cup fregola pasta
• 2 cups mixed vegetables (such as zucchini, bell peppers, and cherry tomatoes), chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F. Toss the mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Spread them on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Meanwhile, cook the fregola pasta according to package instructions. Drain and set aside.
3. In a large bowl, combine the roasted vegetables, cooked fregola, remaining 1 tbsp olive oil, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and balsamic vinegar. Toss gently to mix.
4. Stir in the fresh basil just before serving.

The magic of this salad lies in the contrast between the chewy fregola and the soft, caramelized vegetables, with a bright finish from the balsamic and basil.

Tip: For an extra layer of flavor, sprinkle with crumbled feta or goat cheese before serving.

Fregola Sarda with Sausage and Fennel

Bring a taste of Sardinia to your table with this hearty Fregola Sarda dish, perfectly paired with savory sausage and aromatic fennel for a comforting meal.

Ingredients

• 1 cup Fregola Sarda
• 1 lb Italian sausage, casings removed
• 1 medium fennel bulb, thinly sliced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1/4 cup grated Pecorino Romano cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add sliced fennel, minced garlic, red pepper flakes, salt, and black pepper to the skillet. Cook, stirring occasionally, until the fennel softens, about 5 minutes.
3. Stir in Fregola Sarda and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes, or until the fregola is tender and the liquid is absorbed.
4. Remove from heat and stir in Pecorino Romano cheese and chopped parsley. Serve warm.

The toasted pearls of Fregola Sarda soak up the rich flavors of sausage and fennel, creating a dish that’s both rustic and refined.

Tip: For an extra layer of flavor, toast the Fregola Sarda in a dry skillet for a few minutes before adding it to the dish.

Lemon and Herb Fregola Pilaf

Brighten up your dinner table with this Lemon and Herb Fregola Pilaf, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 1 cup fregola pasta
• 2 cups chicken or vegetable broth
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, cooking until soft, about 3 minutes.
2. Add the fregola pasta to the saucepan, stirring to coat with the oil. Toast for 2 minutes until slightly golden.
3. Pour in the broth, then add the salt and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
4. Remove from heat and let sit, covered, for 5 minutes. Then, fluff with a fork and stir in the lemon zest, lemon juice, parsley, and dill.

The zest and herbs not only add a fresh, tangy flavor but also give the pilaf a beautiful, confetti-like appearance.

Tip: For an extra layer of flavor, toast the fregola in a dry pan before adding it to the saucepan.

Fregola with Wild Mushrooms and Truffle Oil

Dive into the rustic charm of Sardinian cuisine with this Fregola with Wild Mushrooms and Truffle Oil, a dish that marries the earthy flavors of wild mushrooms with the luxurious aroma of truffle oil.

Ingredients

• 1 cup fregola pasta
• 2 tbsp olive oil
• 1 lb mixed wild mushrooms (such as chanterelles, morels, and shiitakes), cleaned and sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dry white wine
• 2 tbsp truffle oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add the fregola and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the fregola cooks, heat olive oil in a large skillet over medium heat. Add the wild mushrooms and cook, stirring occasionally, until they release their moisture and become golden, about 5-7 minutes.
3. Add the minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper to the mushrooms. Cook for another minute until fragrant.
4. Pour in the white wine and let it simmer until reduced by half, about 2 minutes.
5. Stir in the cooked fregola and drizzle with truffle oil. Toss everything together until well combined.
6. Remove from heat and sprinkle with grated Parmesan and chopped parsley before serving.

The magic of this dish lies in the contrast between the chewy fregola and the silky mushrooms, all brought together by the deep, umami-rich truffle oil.

Tip: For an extra layer of flavor, toast the fregola in a dry skillet before boiling to enhance its nutty taste.

Spicy Tomato and Fregola Soup

Warm up your kitchen with this Spicy Tomato and Fregola Soup, a hearty dish that combines the rustic charm of fregola pasta with the bold flavors of tomato and spice.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 cup fregola pasta
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sugar
• Fresh basil leaves for garnish

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 minced garlic cloves and 1/2 tsp red pepper flakes, cooking for another minute until fragrant.
3. Pour in the crushed tomatoes and 4 cups vegetable broth, bringing the mixture to a simmer.
4. Add the fregola pasta, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp sugar. Stir well.
5. Simmer for 15 minutes, or until the fregola is al dente, stirring occasionally to prevent sticking.
6. Garnish with fresh basil leaves before serving.

The magic of this soup lies in the fregola’s ability to soak up the spicy tomato broth, creating a satisfying bite in every spoonful.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes with the garlic.

Fregola with Roasted Butternut Squash and Sage

Warm up your kitchen with this comforting Fregola with Roasted Butternut Squash and Sage, a dish that brings a delightful crunch and earthy flavors to your table.

Ingredients

• 1 cup fregola pasta
• 2 cups butternut squash, peeled and diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 tbsp fresh sage, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F. Toss the butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized at the edges.
2. While the squash roasts, cook the fregola in boiling salted water according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the sage and cook for 1 minute until fragrant.
4. Add the cooked fregola and roasted butternut squash to the skillet. Toss gently to combine and heat through.
5. Remove from heat and stir in the Parmesan cheese. Serve warm.

The toasted pearls of fregola paired with the sweetness of butternut squash and the aromatic sage create a symphony of textures and flavors that’s hard to resist.

Tip: For an extra nutty flavor, toast the fregola in a dry skillet before boiling.

Seafood Fregola Paella

Dive into the flavors of the Mediterranean with this Seafood Fregola Paella, a delightful twist on the classic that’s perfect for sharing with loved ones.

Ingredients

• 1 cup fregola pasta
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads
• 2 cups chicken broth
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in red bell pepper and cherry tomatoes, cooking for another 5 minutes until the vegetables start to soften.
3. Add smoked paprika and saffron threads, stirring to coat the vegetables in the spices.
4. Pour in chicken broth and bring to a simmer. Add fregola pasta, reduce heat to low, and cover. Cook for 10 minutes, stirring occasionally.
5. Place shrimp and mussels on top of the fregola. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
6. Season with salt and pepper to taste, then sprinkle with chopped parsley before serving.

The magic of this dish lies in the fregola’s ability to soak up all the vibrant flavors, creating a hearty yet refined meal that’s sure to impress.

Tip: For an extra touch of luxury, drizzle with a bit of extra virgin olive oil just before serving.

Fregola with Pesto and Green Beans

Brighten up your dinner table with this vibrant Fregola with Pesto and Green Beans, a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup fregola pasta
• 1/2 lb green beans, trimmed and cut into 1-inch pieces
• 1/4 cup homemade or store-bought pesto
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the fregola and cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the green beans, salt, and black pepper. Sauté for 5-7 minutes, until the beans are tender but still crisp.
3. In a large bowl, combine the cooked fregola, sautéed green beans, and pesto. Toss gently until everything is evenly coated.
4. Sprinkle with grated Parmesan cheese before serving.

The toasted pearls of fregola paired with the fresh crunch of green beans and the herby punch of pesto create a symphony of textures and flavors that’s irresistibly satisfying.

Tip: For an extra nutty flavor, toast the fregola in a dry skillet for a few minutes before boiling.

Fregola and Chickpea Stew

Warm up your kitchen with this hearty Fregola and Chickpea Stew, a comforting bowl that’s packed with flavor and ready in no time.

Ingredients

• 1 cup fregola pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 5 minutes.
2. Stir in 2 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes. Cook for 1 minute until fragrant.
3. Add the fregola pasta to the pot and toast for 2 minutes, stirring constantly.
4. Pour in 4 cups vegetable broth and the can of diced tomatoes. Bring to a boil, then reduce heat to simmer. Cook for 10 minutes.
5. Add the chickpeas and continue to simmer for another 10 minutes, or until the fregola is tender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

The toasted fregola adds a delightful nuttiness to the stew, making each spoonful a rich and satisfying experience.

Tip: For an extra layer of flavor, try stirring in a handful of spinach or kale during the last few minutes of cooking.

Fregola with Sun-Dried Tomatoes and Olives

Dive into the vibrant flavors of the Mediterranean with this simple yet satisfying Fregola with Sun-Dried Tomatoes and Olives, a dish that brings a little sunshine to your table any day of the week.

Ingredients

• 1 cup fregola pasta
• 2 tbsp olive oil
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup kalamata olives, pitted and sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 cups vegetable broth
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the garlic, sun-dried tomatoes, and olives, sautéing for 2 minutes until fragrant.
2. Stir in the fregola pasta, salt, black pepper, and red pepper flakes, coating the pasta in the oil and tomato mixture.
3. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes, or until the fregola is al dente and the liquid is mostly absorbed.
4. Remove from heat and stir in the fresh parsley. Let sit covered for 2 minutes before serving.

The toasted pearls of fregola soak up the rich, tangy flavors of sun-dried tomatoes and olives, creating a dish that’s as hearty as it is bright.

Tip: For an extra layer of flavor, toast the fregola in a dry skillet for a few minutes before adding it to the dish.

Fregola with Grilled Shrimp and Arugula

Bring a taste of the Mediterranean to your table with this vibrant Fregola with Grilled Shrimp and Arugula, a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup fregola pasta
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 cups arugula
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the fregola and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Preheat a grill or grill pan over medium-high heat. Toss the shrimp with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Grill for 2-3 minutes per side until pink and opaque. Remove from heat.
3. In a large bowl, whisk together the remaining 1 tablespoon olive oil, minced garlic, lemon zest, lemon juice, and remaining 1/2 teaspoon salt. Add the cooked fregola, grilled shrimp, and arugula, tossing gently to combine.
4. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the contrast between the smoky shrimp and the bright, peppery arugula, all brought together by the lemony dressing.

Tip: For an extra burst of flavor, let the grilled shrimp marinate in the lemon juice and garlic mixture for 10 minutes before adding to the fregola.

Fregola with Lamb and Mint Yogurt Sauce

Bring a taste of the Mediterranean to your table with this hearty Fregola with Lamb and Mint Yogurt Sauce, a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup fregola pasta
• 1 lb ground lamb
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup plain yogurt
• 1/4 cup fresh mint leaves, chopped
• 1 tbsp lemon juice

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add ground lamb, cumin, smoked paprika, salt, and black pepper. Cook until lamb is browned, breaking it apart with a spoon, about 10 minutes.
3. Meanwhile, cook fregola in boiling salted water according to package instructions until al dente. Drain and set aside.
4. In a small bowl, mix yogurt, mint, and lemon juice to create the sauce.
5. Combine cooked fregola with the lamb mixture in the skillet, stirring well to incorporate.
6. Serve hot, topped with the mint yogurt sauce.

The contrast of the warm, spiced lamb with the cool, tangy yogurt sauce creates a delightful balance that’s sure to impress.

Tip: For an extra touch of freshness, garnish with additional mint leaves before serving.

Fregola with Roasted Red Peppers and Goat Cheese

Bring a taste of the Mediterranean to your table with this vibrant Fregola with Roasted Red Peppers and Goat Cheese, a dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup fregola pasta
• 2 large red bell peppers
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, minced
• 1/4 cup crumbled goat cheese
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 425°F. Place the whole red bell peppers on a baking sheet, drizzle with 1 tbsp olive oil, and roast for 25 minutes, turning once, until the skins are charred and blistered.
2. Remove the peppers from the oven, let them cool slightly, then peel off the skins, remove the seeds, and slice into thin strips.
3. While the peppers roast, bring a pot of salted water to a boil. Add the fregola and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
4. In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
5. Add the roasted red pepper strips to the skillet, along with the cooked fregola, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and heat through for about 2 minutes.
6. Remove from heat and gently fold in the crumbled goat cheese and fresh basil until the cheese begins to melt slightly.

The creamy goat cheese melting into the warm fregola and sweet roasted peppers creates a luxurious texture that’s irresistibly comforting.

Tip: For an extra layer of flavor, toast the fregola in a dry skillet before boiling to enhance its nutty taste.

Fregola with Spinach and Ricotta

Dive into the comforting embrace of this Fregola with Spinach and Ricotta, a dish that marries the nuttiness of toasted pasta with the creamy richness of ricotta and the freshness of spinach.

Ingredients

• 1 cup fregola pasta
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups fresh spinach, loosely packed
• 1/2 cup ricotta cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the fregola and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the spinach to the skillet and cook until just wilted, about 2 minutes. Season with salt, black pepper, and red pepper flakes.
4. Reduce the heat to low and stir in the cooked fregola. Gently fold in the ricotta cheese until the pasta is evenly coated.
5. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the contrast between the creamy ricotta and the slight crunch of the fregola, creating a texture that’s as satisfying as the flavors are harmonious.

Tip: For an extra layer of flavor, toast the fregola in a dry skillet before boiling to enhance its nutty taste.

Fregola with Smoked Salmon and Dill

Dive into the delightful flavors of the Mediterranean with this Fregola with Smoked Salmon and Dill recipe, a perfect blend of smoky and fresh tastes that come together in under 30 minutes.

Ingredients

• 1 cup fregola pasta
• 4 oz smoked salmon, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup crumbled feta cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the fregola and cook according to package instructions, about 8-10 minutes, until al dente. Drain and set aside.
2. In a large bowl, combine the cooked fregola with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently to coat.
3. Add the smoked salmon, fresh dill, and lemon juice to the bowl. Mix lightly to combine without breaking the salmon too much.
4. Sprinkle the crumbled feta cheese over the top before serving.

The magic of this dish lies in the contrast between the smoky salmon and the bright, herby dill, with the fregola’s chewiness tying it all together for a satisfying bite every time.

Tip: For an extra touch of freshness, serve with a wedge of lemon on the side for squeezing over just before eating.

Fregola with Artichokes and Lemon Zest

Brighten up your weeknight dinner with this vibrant Fregola with Artichokes and Lemon Zest, a dish that brings a touch of Mediterranean sunshine to your table.

Ingredients

• 1 cup fregola pasta
• 2 tbsp olive oil
• 1 cup canned artichoke hearts, drained and quartered
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the fregola and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the artichoke hearts and garlic, sautéing for 3-4 minutes until the garlic is fragrant.
3. Add the cooked fregola to the skillet. Season with salt and black pepper, tossing to combine. Cook for another 2 minutes to let the flavors meld.
4. Remove from heat and stir in the lemon zest and fresh parsley. Sprinkle with grated Parmesan cheese before serving.

The lemon zest and Parmesan create a delightful contrast of tangy and savory, making every bite of this fregola dish irresistibly fresh.

Tip: For an extra layer of flavor, toast the fregola in a dry skillet before boiling to enhance its nutty taste.

Fregola with Eggplant and Tomato Sauce

Dive into the rustic flavors of the Mediterranean with this hearty Fregola with Eggplant and Tomato Sauce, a dish that brings a comforting warmth to any table.

Ingredients

• 1 cup fregola pasta
• 1 medium eggplant, diced into 1/2-inch cubes
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the fregola and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until golden and tender, about 10 minutes. Remove from the skillet and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook for 1 minute more.
4. Add the diced tomatoes, salt, black pepper, and red pepper flakes to the skillet. Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly.
5. Return the eggplant to the skillet and add the cooked fregola. Stir to combine and heat through, about 2 minutes.
6. Remove from heat and stir in the fresh basil. Serve warm, topped with grated Parmesan cheese.

The toasted pearls of fregola paired with the creamy eggplant and tangy tomato sauce create a delightful contrast in textures and flavors that’s irresistibly satisfying.

Tip: For an extra layer of flavor, toast the fregola in a dry skillet before boiling, until it’s lightly golden and fragrant.

Conclusion

We hope this roundup of 18 delicious fregola recipes inspires your next meal, whether you’re cooking for a special occasion or just spicing up weeknight dinners. Each dish offers a unique way to enjoy this versatile ingredient. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy for your culinary adventures. Happy cooking!