Dinner

Fregola Sarda with Tomato, Basil, and Lemon Recipe

ByMariam Harutyunyan October 4, 2026October 4, 2026

Introduction

Fregola Sarda is a delightful toasted semolina pasta from Sardinia, Italy, known for its nutty flavor and chewy texture. This simple tomato-based recipe brings out the comforting, rustic charm of the dish, perfect for a cozy weeknight dinner.

A white bowl holds a single-layer dish of small, round pasta pearls coated evenly in a thick, rich red tomato sauce with visible bits of herbs mixed in. The pasta's golden yellow color contrasts with the deep red sauce, creating a vibrant look. On top, there are small shavings of white cheese scattered around and two fresh green basil leaves placed near the center. The surface underneath is a white marbled texture, enhancing the clean presentation of the dish. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped shallot and minced garlic, then sauté for about 3-4 minutes until soft and fragrant.

Step 2: Pour in the lightly crushed tomatoes and water or broth. Stir in the sea salt and red chili flakes if using. Let the sauce simmer for 10-15 minutes, stirring occasionally. Add more water or broth if the sauce becomes too thick.
Step 3: Meanwhile, bring a separate pot of salted water to a boil. Cook the fregola sarda pasta until al dente according to package instructions. Drain the pasta.
Step 4: Add the drained pasta to the tomato sauce. Stir in the grated cheese, torn basil leaves, and lemon zest. Taste and adjust seasoning as needed.

Step 5: Serve the fregola hot, garnished with extra basil and cheese if desired.

Tips & Variations

For a creamier texture, stir in a splash of heavy cream or a few spoonfuls of mascarpone cheese before serving.
If you prefer a spicier dish, increase the red chili flakes or add a pinch of smoked paprika.

Fresh cherry tomatoes can be used in place of canned tomatoes during summer months for a brighter flavor.
Try adding cooked sausage or sautéed mushrooms to make it a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce if needed. This dish does not freeze well due to the texture of the pasta.

How to Serve

A close-up of a white plate filled with small round pasta covered in a rich tomato sauce, topped with a few fresh green basil leaves and small shreds of grated cheese scattered on the surface, with a silver fork resting on the edge of the plate. The background shows a white marbled texture and an out-of-focus glass bottle with yellow liquid. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is fregola sarda pasta?

Fregola sarda is a type of small, round pasta from Sardinia made from semolina dough that is toasted to give it a nutty flavor and firm texture, similar to couscous but with a chewier bite.

Can I substitute fregola with other pasta?

You can substitute fregola with Israeli couscous, orzo, or small pearl-shaped pasta, but keep in mind the cooking time and texture will vary slightly from traditional fregola.