Rigatoni with broad beans, dried and fresh tomatoes

29/01/2013 - A recipe of our colleague Marco!

Ingredients for 5 people:
- Rigatoni "Masciarelli"
- Broad beans "Leonforte"
- Dried cherry tomatoes with basil "Casa Morana"
- 6 tomatoes and salt water "Masseria Dauna"
- Extra Virgin Olive Oil 110 e lode "Oleificio Gulino
- Pecorino Romano
- salt
- 1 clove of garlic

Articolo tratto da: Marco for OIP

A recipe of our colleague Marco!

Ingredients for 5 people:
- Rigatoni "Masciarelli"
- Broad beans "Leonforte"
- Dried cherry tomatoes with basil "Casa Morana"
- 6 tomatoes and salt water "Masseria Dauna"
- Extra Virgin olive Oil 110 e lode "Oleificio Gulino
- Pecorino Romano
- salt
- 1 clove of garlic

Soak the beans the night before.

Cook the beans for about 35/40 minutes and peel them.

Put a little olive oil, the crushed garlic, fresh and dried tomatoes and broad beans in a saucepan. Simmer for a few minutes.

Cook the rigatoni for about 9 minutes, until al dente, drain and add to the pan with the sauce.

Serve with plenty of grated Pecorino Romano DOP.

Recommended wine: Peter Zemmer Lagrein Riserva