Fregola Sarda with a tomato, anchovy, chilli and olive sauce Recipe
Servings: 4
Ingredients
- 200g uncooked fregoloa Sarda (or substitue other pasta)
- 2 litres water
- 2 tsp salt
- one medium onion, thinly sliced
- 1 large clove of garlic, minced
- 1 Tbsp olive oil
- pinch of chilli flakes (more if you like it spicy!)
- 200g chopped tinned tomatoes (more if you want a soupier sauce)
- 1 small tin of anchovies
- 100g sun-dried tomatoes in olive oil, drained
- 100g good quality olives (I used Sicilian Paterna cracked green olives)
- black pepper
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 294 | 87% |
| Total Fat 33.03g | 41% |
| Saturated Fat 4.66g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 1645mg | 69% |
| Potassium 493mg | 14% |
| Total Carbs 8.4g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.06g | 1% |
| Protein 4.85g | 8% |
