FREGOLA SARDA WITH HEIRLOOM TOMATO AND RICOTTA SALATA
Courtesy David Nayfeld, co-owner/executive chef, Che Fico Alimentari, San Francisco
1 cup fregola sarda¼ cup extra-virgin olive oil, plus more, for drizzling2 tablespoons white balsamic vinegar4 teaspoons capers, chopped12 pitted Taggiasca olives (or other small olives), halved½ cup crumbled ricotta salata2 tablespoons chopped parsley, plus more, for garnishSalt, to taste12 ounces heirloom tomatoes, sliced into thin wedges6 oil-cured anchovy filletsFresh black pepper, to finish
Bring large pot of salted water to boil. Add fregola sarda and cook until just tender, about 14 minutes. Drain pasta, and transfer to large bowl. Let cool to room temperature.
Add olive oil, vinegar, capers, olives, cheese and parsley to pasta, and toss to combine. Season with salt, to taste.
Arrange pasta and tomatoes on serving…
