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Sardinian pasta is the basis of a hearty, mostly vegetable stew. Serves 2 as a main dish; 4 as a side dish.


3 tablespoons Raineri Silver Foil Extra Virgin Olive Oil
1 clove garlic, chopped
2 fillets Scalia anchovies, packed in olive oil
1/4 teaspoon crushed red pepper
1 bulb fennel, diced
1 small onion, diced
1 Pomi chopped tomatoes (26.4 oz)
1/2  chopped rosemary, fresh and dried
1/4 cup golden raisins
1/4 cup toasted pine nuts
Salt, pepper
1 1/2 cup La Casa del Grano fregola
1/2 cup grated Pecorino Romano

Heat olive oil, garlic, and anchovies in a large skillet over medium heat.
Add red pepper flakes, fennel, and onions.
Cook 4 minutes, until onion is soft but not browned.
Add Pomi chopped tomatoes and their juice, stir.
Add rosemary, raisins, and pine nuts, and salt and pepper to taste.
Keep warm while cooking fregola:

Put 4 cups of water and 1 tablespoon sea salt in a large pot;
bring water to a boil.
Add fregola, stir and reduce heat to simmer.
Cook until tender, about 10 minutes.
Drain fregola and add to sauce,

Serve immediately, allowing diners to add cheese as desired.