Fregola with Charred Onions and Roasted Cherry Tomatoes
(adapted from Food and Wine & Jeff Banker)
Fregola is a roughly grated pasta bead from Sardinia with a nutty flavor and chewy texture that is a perfect base for summer salad.
Ingredients for Tomatoes
1-pint cherry tomatoes
2 tablespoons The Olive Scene Basil Infused Olive Oil
Salt
Freshly ground pepper
Ingredients for Onions
2 medium red onions, sliced 1/2 inch thick
¼ cup The Olive Scene Basil Infused Olive Oil, divided
Salt
Freshly ground pepper
2 tablespoons Olive Scene Neapolitan Herb Balsamic Vinegar
Ingredients for Fregola
dried Fregola Pasta
2 tablespoons Neapolitan Herb Balsamic Vinegar
Salt
Freshly ground pepper
1 cup torn basil leaves
Instructions
PREPARE THE TOMATOES
Preheat the oven to 400°.
In a bowl, toss the tomatoes with the olive oil, and season with salt and pepper.
Place on a rimmed baking sheet, and bake for 15-20 minutes, until the tomatoes are soft, but not mushy.
Reduce oven temperature to 350°
PREPARE THE ONIONS
Light a grill or preheat a grill pan.
Brush the onions with olive oil and season with salt and pepper.
Grill over moderately high heat until nicely charred but still crisp in the center, about 3 minutes per side.
Transfer the onions to a baking dish. Add the vinegar and the rest of the olive oil and bake in 350° oven for 20 minutes, until tender.
Let the onions cool in the liquid, then coarsely chop them.
Reserve the liquid.
MAKE THE FREGOLA
Bring a large pot of salted water to a boil. Add the fregola and cook, stirring occasionally, until the fregola is al dente, about 15 minutes.
Drain and spread out in a large roasting , or 9x13 pan.
Allow to cool slightly, tossing occasionally to break up the pasta lumps over 5 minutes
While the fregola is still warm, add the onions and their cooking liquid, along with the tomatoes.
Stir in the vinegar and olive oil and season with salt and pepper.
Garnish with the basil and serve.
MAKE AHEAD
The recipe can be prepared and refrigerated overnight.
Serve at room temperature.