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    Ingredients for 4 people:
    250 g of medium Sardinian fregola
    400 g of peeled tomatoes
    6dl of vegetable broth
    1 clove of garlic
    1/2 onion
    1 sprig of basil
    1 bunch of parsley
    1/2 glass of extra virgin olive oil

    In a pan, open a sauce by browning chopped garlic, onion, parsley in oil and add the tomatoes after having peeled and cleaned the seeds. Add the salt, cover, and cook for about half an hour. Add the fregola pouring it rain and add a little at a time the previously prepared vegetable broth, dosing it and stirring frequently, then cook for about 10-12 minutes, until the water is consumed and absorbed by the fregola. When cooked, serve and add the fresh basil leaves.

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