Rigatoni with broad beans and dried and fresh tomatoes

17/10/2012 - Ingredients for 5 people:

- Rigatoni Pastificio “Gragnano in Corsa”
- Broad beans Leonforte
- Dried cherry tomatoes in olive oil “Casa Morana”
- 6 fresh Pachino or cherry tomatoes
- Extra Virgin Olive Oil “110 e lode” Oleificio Gulino
- Pecorino romano
- salt
- 1 clove of garlic

Articolo tratto da: Anne to London

Ingredients for 5 people:

- Rigatoni Pastificio “Gragnano in Corsa”
- Broad beans Leonforte
- Dried cherry tomatoes in olive oil “Casa Morana”
- 6 fresh Pachino or cherry tomatoes
- Extra Virgin olive Oil “110 e lode” Oleificio Gulino
- Pecorino romano
- salt
- 1 clove of garlic

Soak the dried beans overnight.
Cook the beans for 35/40 minutes until soft, then peel them.
Put olive oil in a pan, add the crushed garlic, the fresh and dried tomatoes and broad beans. Fry for a few minutes then turn off the flame.
Cook the Rigatoni for about 9 minutes in boiling, salted water. Drain the pasta and add to the pan with the sauce and cook briefly. Sprinkle with plenty Pecorino Romano.

Recommended wine: Rosé Barone Pizzini

Leonforte broad beans

Leonforte broad beans - 250 gr

4.80 €

Dried cherry tomatoes in olive oil Casa Morana

Out of stock

Rigatoni - Gragnano in Corsa

Out of stock

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Rigatoni with broad beans and dried and fresh tomatoes