Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 large shallot finely chopped
- 3 garlic cloves minced
- 1 can (28 ounces) whole peeled tomatoes lightly crushed
- 1/2 cup water or low-sodium broth
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon red chili flakes optional
- 12 ounces fregola sarda pasta
- 1/3 cup grated pecorino romano or Parmesan cheese
- 10 fresh basil leaves torn
- Zest of 1 lemon
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped shallot and minced garlic. Sauté for about 3-4 minutes until soft and fragrant.
- Pour in the crushed tomatoes and water or broth. Stir in the sea salt and red chili flakes. Let the mixture simmer for 10-15 minutes, stirring occasionally to mix the flavors. If the sauce thickens too much, add a bit more water or broth to reach your desired consistency.
- In a separate pot full of salted boiling water, cook the fregola sarda pasta until it is al dente. Drain and add it to the sauce.
- Stir in the grated cheese, torn basil leaves, and lemon zest. Taste and adjust the seasoning if needed. Serve hot, garnished with extra basil and cheese, if desired.
