1/2 c O Blood Orange Olive Oil*
8 c chicken broth
1 lb fregula pasta*
1 orange
1 grapefruit
1 small red onion, sliced thin
1/2 c fresh mint, chopped
1/4 c fresh basil, chopped
1/2 T fennel seeds, lightly toasted*
1 tsp sea salt*
1/2 tsp fresh ground pepper*
* Available at ATI
In a large sauce pan bring the chicken broth to a boil. Add the fregula and cook until tender, about 12 minutes. Drain the pasta and place on a large baking sheet, spread in a single layer and let cool. Meanwhile, using a small knife, cut all the peel and pith off the orange and grapefruit. Over a bowl but the citrus into segments between the membranes and catch any juice. Add the onion, mint, basil, fennel seeds, sea salt, pepper, and fregula pasta. Add the blood orange oil and toss well.
