Main courses
A rustic Sardinian-style pasta dish with toasted fregola, savory anchovies, garlic, chili, lemon, parsley, and crisp golden breadcrumbs. Simple pantry ingredients become a deeply flavorful, comforting meal. Servings 4 servings
Bring a large pot of water to a boil and salt it lightly, because anchovies are already salty.
Add the fregola and cook until tender but still pleasantly firm, following the package time.
Before draining, reserve about 240 ml / 8 fl oz of the starchy cooking water.
Drain the fregola and keep it warm while you prepare the sauce.
Warm 30 ml / 1 fl oz olive oil in a wide pan over medium heat.
Add the breadcrumbs and toast for 3–5 minutes, stirring often, until golden and crisp.
Transfer the breadcrumbs to a bowl and mix with lemon zest and half the parsley.
In the same pan, add the remaining olive oil, sliced garlic, chili flakes, and anchovies.
Cook gently for 2–3 minutes, pressing the anchovies with a spoon until they melt into the oil.
Add the drained fregola and toss well to coat every grain with the anchovy sauce.
Add reserved cooking water a little at a time until the fregola looks glossy and lightly sauced.
Finish with black pepper, remaining parsley, and the crisp breadcrumbs just before serving.
Dish type
Seafood pasta / Mediterranean first course
Garnish / serving suggestion
Serve hot in shallow bowls with extra parsley, a little lemon zest, and a final drizzle of extra virgin olive oil. Add the breadcrumbs at the last moment so they stay crunchy.
Notes
Use coarse homemade breadcrumbs if possible. If your anchovies are very salty, reduce the added salt. Fregola should be moist and glossy, not dry.
Time
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
Difficulty
Easy
Estimated calories per serving
Approximately 430 kcal per serving