This dish can be made with ingredients already found in your pantry!
FREGOLA IN TOMATO SAUCE
3 sprigs thyme
3 fresh bay leaves
3 ounces olive oil
2 carrots (peeled and medium diced)
1 onion (medium diced)
3 cloves garlic (smashed)
1 turnip (peeled and medium diced)
1 rutabaga (peeled and medium diced)
28 ounces crushed tomatoes
4 cups water
1/2 teaspoon chili flakes
1 cup fregola
1 cup kale (thinly sliced)
1/2 cup parmesan (grated)
kosher salt and freshly ground black pepper (to taste)
flat leaf parsley (to garnish)
In a large saucepan, add the olive oil and heat over medium heat. Using butchers twine, tie the thyme and bay leaf together. Add the carrot, onion, garlic, turnip, rutabaga, thyme, bay leaves and season with Kosher salt. Cook until the vegetables are slightly tender but have no color. Add the tomatoes, water, chili flakes and bring to a simmer for 15 minutes.
Add the fregola and cook for 10-12 more minutes, until almost completely cooked through. Add kale and cook for another 3 minutes. Remove the garlic cloves, thyme and bay leaf bundle and discard.
Add the parmesan, a drizzle of olive oil, and stir to combine. Season with additional Kosher salt and freshly ground black pepper. Garnish with flat leaf parsley.
– To make ahead, make the sauce, minus the fregola. Cook the fregola separately in salted water. Add the fregola to the sauce, to serve.
– Use your favorite seasonal vegetables to personalize your own sauce!