Country Ragout With Fregola

Ingredients

• 3 tablespoons olive oil
• 1 clove garlic, minced
• 2 anchovies
• ¼ teaspoon chili pepper flakes
• 1 bulb fennel, diced
• 1 onion, diced
• 1 cup stewed tomatoes, crushed, with juice
• ½ teaspoon rosemary
• 2 tablespoons white raisins
• 2 tablespoons toasted pine nuts
• Salt and freshly ground black pepper to taste
• 1 ½ cups fregola
• ½ cup grated pecorino
• ½ cup toasted bread crumbs

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    535 calories; 19 grams fat; 4 grams saturated fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 73 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 18 grams protein; 18 milligrams cholesterol; 449 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings as a first course, 2 as a main course

Preparation

1. In a large skillet over medium heat, heat the oil and warm the garlic and anchovies. Add pepper flakes, fennel and onions. Cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the tomatoes and their juice, the rosemary, raisins and pine nuts, and stir. Taste, and adjust seasoning with salt and black pepper. Set aside.
2. Bring 3 cups of well-salted water to a simmer. Add the fregola; stir and simmer until the pasta is tender (20 to 40 minutes, depending on its size). Add water if necessary, a quarter cup at a time.
3. When pasta is tender, drain it. Return sauce to high heat, and when it is bubbling, add the cooked fregola and stir to combine. Place servings on plates, and sprinkle with grated pecorino and toasted bread crumbs.