Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: Makes 4 servings
2 cups cherry tomatoes, halved
3 garlic cloves, unpeeled
1 teaspoon sugar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 tablespoon plus 1 tsp extra-virgin olive oil, divided
7 ounces fregola sarda pasta
1 tablespoon pine nuts
3/4 cup packed fresh basil
1 tablespoon freshly grated Parmesan cheese
1/3 cup black olives, pitted and coarsely chopped
3 ounces goat cheese, crumbled
Fresh oregano, for garnish (optional)
1. Preheat oven to 375°. In a roasting pan, toss tomatoes with garlic, sugar, dried oregano, a pinch each salt and pepper, and 1 tsp olive oil. Roast 25 minutes, until tomatoes begin to caramelize.
2. Meanwhile, cook fregola sarda as package directs.
3. Squeeze roasted garlic from skin; pulse in food processor with pine nuts, basil, a pinch each salt and pepper, and remaining 1 TBSP olive oil. Add Parmesan; pulse to combine.
4. In a bowl, combine fregola sarda, tomatoes, olives, goat cheese, and pesto. Scatter fresh oregano leaves on top, if desired.