Italian Tomato Fregula with Basil Pesto and Cherry Tomato Salsa

Italian Tomato Fregula with Basil Pesto and Cherry Tomato Salsa

Ready in 35 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 24, 2019.



  • 1 brown onion
  • 1 courgette
  • 3 cloves garlic, minced
  • ½ cup fregula
  • 1 pack Italian spices
  • 1 can fire roasted tomatoes
  • 2 cups boiling water
  • ½ pack baby spinach


  • ½ red onion
  • 1 pack cherry tomatoes
  • 1 bunch basil

To Serve

  • 1 pack veggie basil pesto
  • 1 pack sliced almonds

Have Handy

  • Oil
  • Salt & Pepper
  • Butter


  1. Prep veggies and begin fregula Bring a half full kettle to the boil. Finely dice onion and dice courgette 1cm. Heat a drizzle of oil and a knob of butter in a large fry-pan on medium heat and cook onion and garlic for about 3 minutes, until tender.
  2. Toast fregula Add fregula to pan and cook, stirring, for 2-3 minutes, until fragrant.
  3. Simmer fregula Add Italian spices, fire roasted tomatoes and boiling water to pan with ½ teaspoon salt. Stir, bring to the boil then reduce heat to low-medium and simmer for about 15-17 minutes, stirring occasionally, until the fregula is tender and the mixture has a risotto consistency.
  4. Add courgettes and cook for about 2 minutes, until just tender. Stir through spinach and season to taste.
  5. Make salsa Finely dice red onion and quarter tomatoes. Toss in a bowl with basil leaves and a drizzle of balsamic vinegar. Season to taste.
  6. Serve fregula with pesto and scatter with salsa and almonds.