Comforting Italian

Fregola puttanesca

Name: Fregola puttanesca
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: ¼ cup (60ml) extra virgin olive oil; 2 eschalots, sliced; 2 garlic cloves, chopped; ½ bunch flat-leaf parsley, stalks chopped and leaves picked; 4 anchovy fillets, chopped; 400g fregola; 150ml dry white wine; 2 tbs baby capers, rinsed and drained; ½ cup (60g) pitted kalamata olives, halved; 500g passata; 250g cherry tomatoes, halved; Grated parmesan to serve

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by Silvia Colloca

Cook and author

Jun 25, 2017

Fregola is a pasta made from semolina and makes for the perfect comforting midweek meal here.

¼ cup (60ml) extra virgin olive oil
2 eschalots, sliced
2 garlic cloves, chopped
½ bunch flat-leaf parsley, stalks chopped and leaves picked
4 anchovy fillets, chopped
400g fregola
150ml dry white wine
2 tbs baby capers, rinsed and drained
½ cup (60g) pitted kalamata olives, halved
500g passata
250g cherry tomatoes, halved
Grated parmesan to serve

Method

1.

Heat the oil in a deep frypan over medium heat. Add the eschalots, garlic cloves, chopped parsley stalks and anchovies. Cook for 2-3 minutes until fragrant. Add the fregola and cook for a further minute to toast, then add the wine and cook 1-2 minutes until slightly reduced. Add the capers, olives, passata and 5 cups (1.25L) water and bring to a simmer.
2.

Cook for 10 minutes, then add the tomatoes. Cook for a further 5 minutes until the fregola is al dente.
3.

Season to taste and serve topped with parsley leaves and parmesan.