Shame on me for taking so long to make and share this fregola with roasted tomatoes and red onions recipe. Guido sent me a second Nonna Box weeks ago, but a busy schedule kept me from digging into the delivery.
Thankfully, I was finally able to peruse the Sardinian goodies last Sunday. And while I was tempted to tackle some of Nonna Antonia’s specialties (the fregola con arselle e bottarga looked especially enticing), I opted to assemble this colorful side instead.
Fregola with roasted tomatoes and red onions capitalizes on summer bounty and a bacon-balsamic dressing brings all the ingredients together. If you can’t get your hands on the pellet-shaped pasta, sub in Israeli couscous or orzo that’s been toasted in a fry pan over medium heat until golden. I promise your finished dish will be just as delicious.
Recipe adapted from Food & Wine.
- 1 pint cherry tomatoes
- 3 sprigs fresh thyme
- 1 teaspoon dried oregano
- 6 tablespoons olive oil, divided
- sea salt and freshly ground black pepper
- 2 strips bacon, cut into lardons
- 2 medium red onions, cut crosswise into ½"-thick rings
- ¼ cup + 3 tablespoons balsamic vinegar, divided
- 2 cups fregola
- 1 cup frozen roasted corn, thawed
- 1 cup torn fresh basil
- Preheat oven to 300 degrees. Line a baking sheet with foil. Place tomatoes and thyme on the baking sheet. Sprinkle on oregano, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Bake for 40 minutes. Remove from the oven and let cool. Discard thyme stems.
- Meanwhile, in a small fry pan, cook bacon on medium heat until fat renders and bacon crisps, 8-10 minutes. Remove bacon from pan and set aside on paper towels to drain; reserve bacon grease.
- Heat a grill pan over medium heat. Brush both sides of onion rings with 2 tablespoons olive oil and season with salt and pepper. Add onion rings to pan and cook for 3 minutes on each side. Remove from pan and transfer to a 9" square baking dish or pie plate. Add ¼ cup balsamic vinegar, remaining 2 tablespoons olive oil and reserved bacon grease.
- Increase oven temperature to 350 degrees. Bake onions for 20 minutes. Remove from the oven and let cool; then chop.
- Cook fregola according to package directions until al dente. Drain and transfer to a large bowl.
- Add corn, roasted tomatoes with oil and herbs, chopped onions with cooking liquid, and remaining 3 tablespoons balsamic vinegar. Season with salt and pepper to taste and toss gently to combine. Top with basil and cooked bacon. Serve at room temperature.
