Summer Roasted Tomato Fregola

Fregola is a favourite summer thing to have – at home, at the park, at the beach, you name it.

Similar in shape and texture to pearl couscous, fregola consists of small balls of durum wheat flour, dried and toasted, and comes in a mix of colours, from pale golden to sienna. The flavour is pleasantly sweet and nutty, the texture firm, holding its shape perfectly in soups and stews. It is traditionally eaten in a saffron broth with clams, but it is equally good in salads.

Here, I tossed it with roasted aubergines and cherry tomatoes, garlic, lots of basil, pine nuts and Parmesan, but I encourage you to experiment and find your favourite combination.

Fregola with Roasted Tomato and Aubergine

Serves 2-3

200g dry fregola
Rock sea salt
400g cherry tomatoes, halved
2 small black aubergines, cut into cubes
2 garlic cloves, peeled and crushed
4 tbsp extra virgin olive oil
Sea salt
Freshly ground black pepper
1 small bunch fresh basil
2 Tbsp pine nuts, toasted

Grated Parmesan, for serving

Preheat the oven to 160°C/320°F. Line two baking sheets with parchment; scatter one with the aubergine plus the garlic; on the other, place the cherry tomatoes, cut side down. Season with generous salt, pepper and a spoonful of oil each. Bake for 40-45 minutes, checking halfway through and turning the aubergine pieces if needed. Remove from the oven and set aside.

In the meantime, bring a large pot of salted water to the boil. Add the fregola and cook for 10-12 minutes, until al dente but cooked through. Drain, then transfer it back to the same pot, and season with the remaining oil. Stir in the seasoning – aubergine and tomato – and toss to coat. Sprinkle with the pine nuts and roughly torn basil leaves. Give it another stir to combine. Serve warm, with generous grated Parmesan.

Print recipe Print recipe





  1. Amy August 1, 2014

    So glad I found your site. This salad looks and sounds amazing. I will definitely be making this. And your photos are gorgeous!

    • Valeria August 3, 2014

      Amy, thank you so much for stopping by – hope you'll enjoy the fregola, it makes for an easy and satisfying meal, and it is just as versatile as pasta! x

  2. Just found your blog through a comment you left on Skye's From My Dining Table blog. What a gorgeous space you've created! Love your photos and your recipes, like this fregola. Will sure visit again!

    Hope you have a lovely weekend,

    • Valeria August 3, 2014

      Oh Sini, you have no idea how happy your comment makes me – thank you so very much for stopping by through Skye's beautful blog! See you here or on your side next 🙂 Hope you had a great weekend! x

  3. Valeria August 6, 2014

    <3 Grazie Ross!

  4. la domestique August 6, 2014

    I've never tried fregola but I'll be on the lookout for it now. This meal looks lovely.

    • Valeria August 7, 2014

      It is indeed really lovely – nice al dente texture and very versatile. You can swap it with pearl couscous if you can't find it! x

  5. Emiko September 6, 2016

    Stunning, Val. Am going to make this (now that I can just barely begin to think of turning on oven!), I just love fregola.


Leave a Reply

Your email address will not be published. Required fields are marked *