Fregola alla Norma

30 minutes prep 1 hour active cooking 1 hour + 30 minutes total

Makes 4 servings

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For a recent feature in Oregon Home Magazine...

Lauretta Jean’s owner Kate McMillen (life- and dinner party-partner to Wellspent’s own Noah Cable) shows how she uses Toasted Fregola in her twist on the classic Sicilian dish Pasta alla Norma. It’s an easy, (almost) one-pot recipe perfect for the summer/fall transition.

What You'll Need

Ingredients

For the shopping list

2 large shallots, finely chopped (3/4 cup)
3 large cloves garlic, minced
1 serrano pepper, deseeded & minced
1/2 cup parsley, chopped
8 ounces cherry tomatoes, halved
1 bell pepper, chopped
1 eggplant, cubed
1/2 ounce grated pecorino
1/2 cup plus more for garnish, chopped Basil

From our shop

Out of stock

1/4 cup of Novo Frantoio
$27.00– Tuscany - Italy

1 teaspoon + more to taste Italian Fine Sea Salt
$7.00– Trapani - Sicily

Out of stock

To taste Aranya Peppercorns
$12.00– Oakland - California

28oz can of Crushed Tomatoes
$7.00– Yolo Valley - California

1 cup of Toasted Fregola
$6.00– Sardinia - Italy

8 ounces, torn into chunks of Fior di Latte Fresh Mozzarella
$7.50– Ferndale - Washington

Equipment

From the kitchen

Dutch Oven, or similarly deep, heavy-bottomed pot
Sheet Pan
Chef’s Knife
Cutting Board
Cheese Grater
Measuring Cups
Measuring Spoons

Step 1 — Heat oven to 425º, drizzle the cubed eggplant with a healthy dose of olive oil and season with salt. Roast on a sheet pan for 25 - 30 minutes until tender and browned. Toss halfway through baking for even browning.

Step 2 – In a dutch oven or similar deep pot, saute shallot in olive oil for 3 minutes until soft.

Step 3 — Add prepared garlic, serrano pepper & parsley. Saute 2 minutes, stirring often.

Step 4 — Add cherry tomatoes & chopped pepper. Add about a teaspoon of salt and several grinds of black pepper. Saute until the tomatoes have burst, about 5 minutes.

Step 5 — Add the can of tomatoes and their juices, let simmer for 10 minutes until thickened up a bit.

Step 6 — Add 2 ¼ cups water with the fregola. Simmer for about 15 minutes until the fregola is al dente.

Step 7 — Turn off the heat and let stand 5-10 minutes while the fregola soaks up the sauce and thickens a bit. Add the eggplant, stir in the grated pecorino, basil and the torn up mozzarella. Add salt and pepper.

Step 8 — Garnish with more basil.

All photos by Jason Kaplan via Oregon Home Magazine