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Fregola with caramelised tomato and rocket

Australian Gourmet Traveller side dish recipe for fregola with caramelised tomato and rocket.

By Lisa Featherby
  • Serves 8
  • 20 mins preparation
  • 15 mins cooking plus chilling
Fregola with caramelised tomato and rocket
Fregola with caramelised tomato and rocket

Fregola is a semolina pasta with a texture somewhat akin to that of couscous - don't overcook it or it will become soggy. If you can't find fregola, a short pasta such as risoni or a grain such as freekah will work well.


  • 400 gm fregola (see note)
  • 140 ml extra-virgin olive oil
  • ½ Spanish onion, finely chopped
  • 1 garlic clove, crushed
  • 550 gm (2 punnets) large vine-ripened cherry tomatoes
  • 1 bunch rocket, larger leaves torn
  • 150 gm chevrette, thinly sliced (see note)
  • 1/3 cup (firmly packed) basil leaves, shredded


  • 1
    Cook pasta in boiling salted water until al dente (8-10 minutes). Drain, refresh under cold running water, then drain well until almost dry. Transfer to a large bowl with 125ml olive oil, lemon juice and rind, onion and garlic. Season to taste and refrigerate, stirring occasionally until chilled (1-2 hours).
  • 2
    Meanwhile, preheat oven to 250C. Scatter tomatoes in a single layer on an oven tray, drizzle with remaining oil and roast until caramelised (10-15 minutes). Cool, then combine in a large bowl with remaining ingredients, toss to combine and serve cold.


Note Fregola is available from select delicatessens and Italian grocers. Chevrette is a semi-hard cheese available from select delicatessens. If unavailable, substitute another semi-hard goat's milk cheese.
Drink Suggestion: Grenache rosé. Drink suggestion by Max Allen