Fregola with Corn, Zucchini & Basil

A simple recipe for Fregola Sarda with corn, zucchini, and basil sprinkled with pecorino. A simple and easy Italian-inspired meal that comes together in 30 minutes.

Remember that sometimes not getting what you want is a wonderful stroke of luck.

DAlAi Lama

Why You’ll Love This

I’d love to introduce you to my new favorite pasta, Fregola Sarda! My friend Alan (from the Rocket Market in Spokane) first shared this type of pasta with me, and I’ve been a fan of it ever since.

I am always looking for new ways to prepare the vegetables I gather from my garden or from the local farmers’ market. Fregola is so easy to make, and I’ll show you how to dress it up with simple ingredients.

What is Fregola?

Fregola or Fregola Sarda is a pearl-shaped pasta, similar to Israeli Couscous, that hails from Sardina, Italy. It is made by hand by rubbing semolina flour and water together into tiny pearls, which are then toasted- yielding a beautiful, nutty, earthy flavor. The imperfections here make them beautiful.

In this recipe for Fregola pasta, summer corn, and zucchini are paired with basil, pecorino, and lemon zest- a cozy, end-of-summer meal.

Notice the variations in color here- levels of toastiness, giving the Fregola nuance and complexity.

What you’ll need to make Fregola Sarda

• Fregola pasta: You can sub Israeli couscous, but toast it in a dry skillet or oven first to achieve the toasty, nutty aromas of fregola sarda.
• Fresh corn: Or sub frozen corn or roasted corn.
• Zucchini: Feel free to use summer squash here instead, or one of each!
• Fresh basil: Gives this dish such a fresh, summery feel!
• Shallot and garlic cloves: For savory, aromatic flavor and depth. You could try this with onions too.
• Pecorino cheese: For rich, umami taste.
• Lemon zest: Adds bright, vibrant flavor.
• Salt, pepper, chili flakes: These simple seasonings enhance all of the flavors of the dish. Aleppo chili flakes are nice!
• Extra-virgin olive oil: A rich and balanced sauce that brings everything together into a satisfying vegetarian dish.

How to make Fregola Sarda

Step one: Bring 8 cups of water to a boil with 1 tablespoon of salt and cook the fregola pasta according to package instructions. Cook until al dente and reserve 1 cup of hot pasta water.

Step two: Warm olive oil over medium heat in a large skillet. Add shallots and zucchini and season with salt, sautéing 8 minutes or until translucent. Add garlic, pepper, and chili flakes, and sauté a few minutes until fragrant.

Add corn and sauté 5-6 minutes until tender but snappy.

Tip: If feeling ambitious char the corn first over a gas burner on the stove or on the grill!

Step three: Drain the fregola and toss in the skillet with a tablespoon or two of olive oil.

Add the pecorino and basil.

Add 1/4-1/2 cup pasta water to create a little creaminess. You can make this quite loose if you like or keep it drier. Add a little liquid at a time until desired texture.

Tip: I like to prepare this like “couscous” consistency, a little drier, but if you crave creaminess, adding more pasta water and more pecorino will achieve this. Or, if still not satisfied, add a few tablespoons of ricotta for extra richness.

Step four: Lastly, add the zest of a whole lemon. Taste, adding more salt or chili flakes if you’d like!

Step five: Scatter fresh basil leaves over top with a sprinkling of pecorino. A little parsley and black pepper are nice on top too.

Variations

• Use Israeli couscous: You can make this with pearled couscous if you’d like. I recommend toasting the couscous beforehand either in the oven or on a dry skillet to enrich the flavor.
• Grill or char the corn: Before adding the corn, give it a good char using your gas burner or by tossing it on the grill.
• Cook with wine: To enhance the aromatic flavor of the sauce, you could always add a splash of dry white wine.
• Make it as creamy as you’d like: I prefer this on the drier side, but if you want a creamier dish, simply add more pasta water or pecorino.
• Add ricotta: For an even creamier fregola, stir in a few tablespoons of ricotta!
• Add tomatoes: Fresh cherry tomatoes could be sliced and served with this pasta, or add Tomato Confit.

Chef’s Tips

1. Salt the water. Generously season the pasta water with salt -1 tablespoon salt per 8 cups of water.
2. Cook fregola until just al dente. Cook the fregola 8-10 minutes or until tender on the outside, but still, al dente, meaning it still has a little bite to it. If you overcook it, it will turn to mush. So better to undercook, and then you can continue cooking it in the pan with the zucchini if need be.
3. Don’t forget the pasta water! Remember to save a cup of hot pasta water before draining the fregola.

Storage

For optimal flavor and texture, enjoy Fregola Sarda right away. However you can store leftovers in an airtight container in the refrigerator for 2-3 days.

Gently reheat in a medium saucepan with a little oil, adding a splash of broth or water to restore its creaminess. You could even add a little lemon juice to liven it up a bit! Simmer until warmed through.

Serving Suggestions

You can enjoy this Fregola Sarda as a meal on its own with warm, crusty bread. Use the bread to scoop up each satisfying bite!

Or try one of our favorite Italian summer recipes as a side dish with your fregola:

• Grilled Artichokes
• Caprese Salad
• Grilled Panzanella Salad
• Eggplant Caponata
• Purple Cauliflower Salad

Give this easy Fregola Sarda recipe a try – it’s so simple and adaptable!

xoxo

Sylvia

More Favorite Pasta recipes!

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