Fregola Sarda With Tomato, Pecorino, And Basil

• 3 cups (La Casa Del Grano) Fregola Sarda
• 1 Small-Medium shallot finely minced
• 1 Clove of Garlic finely minced
• 2 tablespoons Chopped Flat Leaf Parsley
• 1-1/2 cups Canned Tomatoes strained or passed through a Food Mill
• 1 cup Unsalted Chicken Stock or Water
• 1 teaspoon Fine Sea Salt
• 1/2 cup Finely grated Pecorino Romano Cheese
• 1 handful Fresh Basil Leaves
• 2 tablespoons Extra Virgin Olive Oil

1. Finely mince the shallot, garlic, and parsley
2. In a skillet, heat the olive oil and add the shallot, garlic, and half of the parsley, Sweat over medium heat.
3. Once the shallot and garlic start to give off aroma and are nicely sweat, add in the tomato, let this come to a low simmer, next add in the chicken stock or water.
4. Once this comes back to a simmer, add the fregola to the skillet, and stir to combine. Cover the skillet, and reduce heat to low, let the fregola simmer in the tomato until it is chewy but slightly al dente.
5. When the fregola is cooked, most of the liquid should be absorbed. Add in the remaining parsley, remove from heat, and stir in the Pecorino cheese. Transfer to a platter, and add in the torn basil leaves, a drizzle of Extra Virgin olive oil, and a few turns of freshly ground black pepper. Serve with additional Pecorino cheese.

del, shallot, clove of garlic, parsley, tomatoes, chicken, salt, romano cheese, basil, olive oil

Taken from food52.com/recipes/19056-fregola-sarda-with-tomato-pecorino-and-basil (may not work)