Genesis Mediterranean Products

Fregola with tuna and botargo


  • 6 ounces canned tuna
  • 10 ounces cherry tomatoes, diced
  • 5 leaves fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon salt-cured capers, rinsed to remove salt
  • 1 shallot, finely chopped
  • 2 tablespoons extra-virgin olive oil (optional)
  • 8 ounces fregola
  • 1 tablespoon grated bottarga
  • Salt to taste


Put the tuna, tomatoes, basil, oregano, capers, shallot and oil if using it into a large pot and leave to steep for approximately 20 minutes.

Meanwhile, cook the fregola in a large pot of boiling salted water (1 gallon). Drain the pasta when it is al dente and add to the tuna-tomato mix. You can add some oil to better mix the ingredients.

Sprinkle with bottarga before serving.

Makes 4 servings.

This pasta can be served warm after you make it or cold.

 —La Casa del Grano (

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