Description
This fresh summertime meal can be eaten at room temperature or chilled. If refrigerated, remove it to warm up a little so the oil turns back to a liquid.
You could also us couscous or Israeli couscous as the base. Follow the package instructions for these pastas.
Omit the shrimp for a vegetarian version.
Ingredients
Scale
For the pasta:
- ¼ yellow onion, diced
- 1 ½ cups fregola sarda
- 4 cups vegetable stock
- 1 pinch saffron (or 1 dried bay leaf)
- 1 small Italian eggplant or 1 larger Japanese eggplant, cut into rounds and if large, cut rounds into halves or quarters
- 3 garlic cloves, finely chopped and divided
- A pinch red chili flakes or 1 Fresno chili, seeds and viens removed then chopped
- 1 red / 1 yellow bell pepper, seeds and viens removed then chopped
- 1 medium sized zucchini, cut into rounds and if large, cut rounds into halves or quarters
- 1 cup good quality frozen peas
- Fresh basil
- About 10–15 medium to large shrimp (shells on or off as you like)
- Extra virgin olive oil
- 1 lemon
- Salt and pepper
Instructions
- Cook the fregola: In a small sauce pan, heat the vegetable stock to a boil. Add a pinch of saffron or a dried bay leaf. Salt the broth as you would pasta water.
- In another pot over medium heat, add a few tablespoons of extra virgin olive oil. Add the chopped onion and a pinch of salt and sauté until soft but not browned. Add the fregola pasta and stir a little to let it soak up the oil.
- Add the hot broth and stir. Bring to a boil then reduce to a low boil. Cook with the pot lid half-on until al dente (the pasta I bought said 14 minutes). Add more broth or water if the pan runs low.
- When al dente, some broth should be left. Remove from heat and cover until room temperature. The rest of the broth will absorb into the pasta.
- Make the vegetables: Set a large frying pan over medium heat. Add a few tablespoons of extra virgin olive oil.
- Add the eggplant and a pinch of salt. Lightly fry until golden brown on both sides. Remove to bowl. Add a few more tablespoons of olive oil. Add one clove of the chopped garlic and cook until softened.
- Add the peppers and zucchini. Cook until softened but not overly cooked. Add the peas and cook until heated through. Add vegetables to the bowl with the eggplant.
- In the same pan, add a little more olive oil and heat. Add the remaining garlic and cook until softened. Add the shrimp, tossing until pink and cooked through. Remove from the heat.
- Make the salad: Add the cooked fregola to the vegetables. Gently tear the basil leaves and add.
- Drizzle and toss with olive oil and ½ squeezed lemon. Season with salt and pepper and toss. Taste and adjust the seasoning and add more oil and lemon juice as you wish.
- Top with the shrimp and serve.