Fregola with Coraya sea sticks and cherry tomatoes, a Mediterranean, light and fragrant first course. It combines the tradition of Sardinian fregola with the freshness of cherry tomatoes and the seaside flavor of ready-made fish sticks.
Cook the fregola in plenty of salted water following the cooking times indicated on the package.
Meanwhile, sauté the chopped onion in a pan with a drizzle of extra virgin olive oil until golden.
Add the washed cherry tomatoes cut in half, the basil leaves and the sea sticks cut into rounds.
Cook for a few minutes until the cherry tomatoes soften.
Drain the fregola and toss it in the pan with the sauce for a few minutes.
Serve with a drizzle of raw olive oil and a fresh basil leaf. It is also ideal as a cold dish.
Pan
Pot for cooking pasta
Strainer
Wine
Store in the refrigerator for up to 24 hours
How to serve: as a main dish.
Italia
