Roast squash fre­gola with late toma­toes and spice

The Guardian - Cook - - The Modern Cook -

Serves 4

1 Salt 6 but­ter­nut­tbsp and olive blackor oil other pep­per squash 1 tbsp nigella seeds 1 tsp cumin seeds 400g as­sorted toma­toes, roughly chopped

300g fre­gola pasta 1-2 tbsp harissa paste, to taste A hand­ful of black olives, stoned Ex­tra vir­gin olive oil, to fin­ish 100g feta (op­tional)

1 Pre­heat the oven to 200C/400F/gas 6. Chop the squash. If you are us­ing but­ter­nut or other soft-skinned squash there’s no need to peel it. Halve and de­seed the squash and cut it into 2cm pieces. Put on to a tray with some salt, pep­per and 2 tbsp of the olive oil and toss to coat. Roast for 25 min­utes, or un­til it’s golden brown.

2 Heat the rest of the oil in a large pan, add the nigella and cumin seeds and stir in the pan for a minute or two. Then add the toma­toes to the pan, let­ting them soften and col­lapse into a rough sauce over a moder­ate heat.

3 Put a large pan of wa­ter on to boil and add a lit­tle salt. Tip in the fre­gola and leave to bub­ble away for 8 min­utes. Check its progress reg­u­larly, drain­ing it as soon as it is ten­der.

4 Stir the harissa paste and the stoned olives into the toma­toes and sea­son with a lit­tle salt (you won’t need much).

5 Cook un­til you have a rich, thick sauce then stir in the drained fre­gola and pump­kin. Check the sea­son­ing and serve with a driz­zle more oil. You could crum­ble some feta (or even salted ri­cotta) over, if you like.

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