Creamy Tomato Fregula Pasta with Burrata

Fregula pasta are tiny pasta grains that are oven toasted, giving them a distinct nutty flavor (if you can’t find fregula, you can swap in Israeli couscous). The pasta is tossed with a creamy tomato sauce and topped with burrata, roasted cherry tomatoes, fresh basil and grated parmesan. SO tasty and summery!

1. Bring a large pot of salted water to a boil. Cook the fregula according to the package directions, usually around 15 minutes, until it’s al dente. Before draining, reserve 1/3 cup of the pasta water. Drain and set aside.

2. Meanwhile, heat the oven to 425. Toss the cherry tomatoes with olive oil, salt, and pepper. Roast for 18–20 minutes, until blistered and juicy.

3. Make the sauce: Heat olive oil in a large skillet over medium heat. Cook the shallot for 2-3 minutes, or until softened. Add the garlic and cook for 30 seconds. Stir in the tomato paste (and Calabrian chili, if using). Cook for 2–3 minutes until the paste darkens slightly. Pour in white wine and reduce by half.  Add the crushed tomatoes and simmer for 5 minutes. Reduce the heat to low and stir in heavy cream, Parmesan, and reserved pasta water. 

4. Add the cooked fregula to the skillet and toss until coated. Fold in half of the roasted tomatoes, leaving the rest for garnish. Taste the pasta and adjust with salt and pepper if needed. 

5. Spoon the creamy fregula into shallow bowls. Place burrata on top and scatter with the remaining roasted tomatoes. Finish with fresh basil, a drizzle of olive oil, and more freshly grated Parmesan. 

Creamy Tomato Fregula Pasta with Burrata

Serves 4

All you need: 

1½ cups dry fregula pasta 

4–5 quarts salted water

1 pint cherry tomatoes

1 tbsp olive oil

Salt and freshly ground black pepper

2 tbsp olive oil

1 small shallot, finely diced

3 cloves garlic, minced

2 tbsp tomato paste

1 tsp Calabrian chili paste (optional)

1/4 cup dry white wine 

1 (14-ounce) can crushed tomatoes

1/3 cup heavy cream

1/3 cup freshly grated Parmesan

1/3 cup reserved pasta water

Salt and freshly ground black pepper

Garnishes: 

Burrata cheese, torn 

Fresh basil, torn

Olive oil

Freshly grated Parmesan 

1. Bring a large pot of salted water to a boil. Cook the fregula according to the package directions, usually around 15 minutes, until it’s al dente. Before draining, reserve 1/3 cup of the pasta water. Drain and set aside.
2. Meanwhile, heat the oven to 425. Toss the cherry tomatoes with olive oil, salt, and pepper. Roast for 18–20 minutes, until blistered and juicy.
3. Make the sauce: Heat olive oil in a large skillet over medium heat. Cook the shallot for 2-3 minutes, or until softened. Add the garlic and cook for 30 seconds. Stir in the tomato paste (and Calabrian chili, if using). Cook for 2–3 minutes until the paste darkens slightly. Pour in white wine and reduce by half.  Add the crushed tomatoes and simmer for 5 minutes. Reduce the heat to low and stir in heavy cream, Parmesan, and reserved pasta water. 
4. Add the cooked fregula to the skillet and toss until coated. Fold in half of the roasted tomatoes, leaving the rest for garnish. Taste the pasta and adjust with salt and pepper if needed. 
5. Spoon the creamy fregula into shallow bowls. Place burrata on top and scatter with the remaining roasted tomatoes. Finish with fresh basil, a drizzle of olive oil, and more freshly grated Parmesan.