Fregola with chilli pipis and cherry tomatoes

Fregola is a type of pasta from Sardinia and goes wonderfully in this recipe.

10 minutes prep.

15 minutes cooking

Serves 4

Ingredients

  • 250g fregola (or Israeli couscous)
  • 2 tbs extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 long red chillies, deseeded and finely chopped, plus extra slices to serve
  • 250g cherry tomatoes, halved
  • 1kg pipis (or mussels)
  • 150ml white wine
  • 50g unsalted butter
  • Juice of 1 lemon
  • 1 small bunch flat-leaf parsley, leaves picked

Method

  1. Bring a large saucepan of water to the boil over medium-high heat. Add the fregola and cook until tender.
  2. Drain, reserving 1/3 cup (80ml) cooking water
  3. Place a large saucepan with a lid over high heat. Add the olive oil, then the garlic and chillies, and cook for 30 seconds until fragrant. Add the cherry tomatoes and cook for a further 2 minutes before adding the pipis and wine.
  4. Cover the pan with a lid and shake while cooking for 3-4 minutes until the pipis start to open.
  5. Remove the lid, then add butter and fregola. Stir through the lemon juice and half the parsley leaves.
  6. Serve topped with rest of the parsley and extra chilli.
 
RECIPES

Fregola with chilli pipis and cherry tomatoes

Fregola is a type of pasta from Sardinia and goes wonderfully in this recipe.

10 minutes prep.

15 minutes cooking

Serves 4

Ingredients
Method

Ingredients

  • 250g fregola (or Israeli couscous)
  • 2 tbs extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 2 long red chillies, deseeded and finely chopped, plus extra slices to serve
  • 250g cherry tomatoes, halved
  • 1kg pipis (or mussels)
  • 150ml white wine
  • 50g unsalted butter
  • Juice of 1 lemon
  • 1 small bunch flat-leaf parsley, leaves picked

Method

  1. Bring a large saucepan of water to the boil over medium-high heat. Add the fregola and cook until tender.
  2. Drain, reserving 1/3 cup (80ml) cooking water
  3. Place a large saucepan with a lid over high heat. Add the olive oil, then the garlic and chillies, and cook for 30 seconds until fragrant. Add the cherry tomatoes and cook for a further 2 minutes before adding the pipis and wine.
  4. Cover the pan with a lid and shake while cooking for 3-4 minutes until the pipis start to open.
  5. Remove the lid, then add butter and fregola. Stir through the lemon juice and half the parsley leaves.
  6. Serve topped with rest of the parsley and extra chilli.
 
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