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Fregola Sarda Pasta in Zesty Tomato Sauce
with Fennel & Goat Cheese
45 MIN
2 Servings
From the Test Kitchen
Toasty pearls of fregola sarda pair perfectly with our tomato sauce, which gets a kick of heat from Calabrian chile paste and a touch of creaminess from goat cheese. We’re topping each bowl with a soft-boiled egg for extra richness.
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NutritionPER SERVING
-
Calories550 Cals (est.)
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fresh
ingredients
Title
- ⅔ cup Fregola Sarda Pasta
- 1 14-Ounce Can Whole Peeled Tomatoes
-
2 Cage-Free Farm Eggs
- 2 cloves Garlic
- 1 Fennel Bulb
- 1 Zucchini
- 1 Red Onion
- 1 bunch Oregano
- ¼ cup Grated Parmesan Cheese
-
1½ tsps Calabrian Chile Paste
- 2 Tbsps Spreadable Goat Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Cook the pasta:
Heat a medium pot and a medium saucepan of salted water to boiling on high. Once the saucepan of water is boiling, add the pasta and cook, stirring occasionally, 14 to 16 minutes, or until tender. Drain thoroughly.
2
Make the soft boiled eggs:
While the pasta cooks, carefully add the eggs to the medium pot of boiling water and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Wipe out the pot.
3
Prepare the ingredients:
While the eggs cook, wash and dry the fresh produce. Peel and small dice the onion. Cut off and discard any stems from the fennel. Halve the fennel bulb lengthwise; cut out and and discard the core, then small dice. Peel and finely chop the garlic. Medium dice the zucchini. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. Place the tomatoes in a bowl; gently break apart with your hands.
4
Cook the vegetables:
In the pot used to cook the eggs, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and fennel and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Turn off the heat. Transfer to a plate.
5
Make the sauce:
In the same pot, combine the chopped oregano, tomatoes, ½ cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 4 to 6 minutes, or until slightly thickened.
6
Finish the pasta & serve your dish:
Add the cooked pasta, cooked vegetables, goat cheese, and half the parmesan cheese to the pot. Cook, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta topped with the soft-boiled eggs, remaining parmesan cheese, and a drizzle of olive oil. Enjoy!
1
Cook the pasta:
Heat a medium pot and a medium saucepan of salted water to boiling on high. Once the saucepan of water is boiling, add the pasta and cook, stirring occasionally, 14 to 16 minutes, or until tender. Drain thoroughly.
2
Make the soft boiled eggs:
While the pasta cooks, carefully add the eggs to the medium pot of boiling water and cook 6 to 7 minutes. Drain and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs; season with salt and pepper. Wipe out the pot.
3
Prepare the ingredients:
While the eggs cook, wash and dry the fresh produce. Peel and small dice the onion. Cut off and discard any stems from the fennel. Halve the fennel bulb lengthwise; cut out and and discard the core, then small dice. Peel and finely chop the garlic. Medium dice the zucchini. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. Place the tomatoes in a bowl; gently break apart with your hands.
4
Cook the vegetables:
In the pot used to cook the eggs, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and fennel and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and softened. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly softened. Turn off the heat. Transfer to a plate.
5
Make the sauce:
In the same pot, combine the chopped oregano, tomatoes, ½ cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring frequently, 4 to 6 minutes, or until slightly thickened.
6
Finish the pasta & serve your dish:
Add the cooked pasta, cooked vegetables, goat cheese, and half the parmesan cheese to the pot. Cook, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta topped with the soft-boiled eggs, remaining parmesan cheese, and a drizzle of olive oil. Enjoy!
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