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Sardinian fregole in Mediterranean sauce

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 6 people

500 g fregole (a little pasta from Sardinia)

1 large red onion

1 package of peeled tomatoes

2 tablespoons black olives in extra virgin olive oil

1 tablespoon salted capers

extra virgin olive oil

Instructions

Returning from their holidays in Sardinia some of our friends gifted us with this traditional Sardinian pasta and we cooked it with a sauce made of the most excellent Mediterranean ingredients: extra virgin olive oil, tomatoes, olives and capers ... and the result is absolutely tastefull!

Even the baskets of bread (as well as 100% vegan!) used as a dish are a gift from other friends, so we thought to greedily combine their loving thoughts in a warm embrace of tasty flavors!

 

While cooking fregole in plenty of boiling salted water, as you do for pasta, finely slice the onion and sauté in a pan with extra virgin olive oil.

Add the tomatoes.

Roughly chop the olives and the capers, rinsed off the excess salt and pour into the pan.

Straws, harden the water from cooking the tomatoes and season the fregole.

 


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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