Rating: 4 stars
1239 Ratings
  • 5 star values: 0
  • 4 star values: 1239
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1,239 Ratings

Fregola sarda is a wonderfully chewy mini Italian pasta from Sardinia. Because its size is similar to bulgur wheat's, Nancy Silverton uses it in her fun riff on tabbouleh. Fast Weekday Pastas

Best New Chef 1990: Nancy Silverton
Nancy Silverton
July 2005

Gallery

Credit: © John Kernick

Recipe Summary test

total:
30 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan of boiling salted water, cook the fregola until al dente, 10 minutes. Drain; spread on a plate to cool.

    Advertisement
  • In a medium bowl, whisk the olive oil with the lemon juice. Add the minced parsley and mint, the cucumber and garlic and toss. Add the fregola and tomatoes and toss again. Season with salt and serve at room temperature.

Notes

Fregola sarda, small beadlike pasta made with semolina, is sometimes called Italian or Sardinian couscous. If you cannot find it, you can substitute any small pasta or Israeli couscous, which is quite similar.

Advertisement