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Fregola Sarda with a tomato, anchovy, chilli and olive sauce Recipe

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Fregola Sarda with a tomato, anchovy, chilli and olive sauce
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Servings: 4

Ingredients

  • 200g uncooked fregoloa Sarda (or substitue other pasta)
  • 2 litres water
  • 2 tsp salt
  • one medium onion, thinly sliced
  • 1 large clove of garlic, minced
  • 1 Tbsp olive oil
  • pinch of chilli flakes (more if you like it spicy!)
  • 200g chopped tinned tomatoes (more if you want a soupier sauce)
  • 1 small tin of anchovies
  • 100g sun-dried tomatoes in olive oil, drained
  • 100g good quality olives (I used Sicilian Paterna cracked green olives)
  • black pepper

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Nutrition Facts

Amount Per Serving %DV
Serving Size 93g
Recipe makes 4 servings
Calories 339  
Calories from Fat 294 87%
Total Fat 33.03g 41%
Saturated Fat 4.66g 19%
Trans Fat 0.0g  
Cholesterol 10mg 3%
Sodium 1645mg 69%
Potassium 493mg 14%
Total Carbs 8.4g 2%
Dietary Fiber 1.9g 6%
Sugars 1.06g 1%
Protein 4.85g 8%
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