Orecchiette Pasta With Fresh Fava Beans And Sundried Tomatoes

Makes food for 4 people

courtesy of Laura Giordano - Southern Visions Travel

Ingredients:

• 2 pounds fresh fava beans
• 1 pound Orecchiette Cavalieri
• extra-virgin olive oil from Il Frantoio
• 1 bunch of fresh onions, cut into narrow strips
• 5 or 6 sundried tomatoes, chopped
• salt and pepper to taste
• 2 cups of grated ricotta salata, plus more for passing if desired

Method:

1. Blanch the fava beans in boiling water for a couple of minutes.
2. Drain from the water and slip off the outer skin.
3. Place the sundried tomatoes in a bowl and add 2 cups of very hot water.
4. Allow tomatoes to soften (5 minutes) and cut into strips.
5. Heat the olive oil in a large pan and cook the onion until it's soft.
6. Add the fava beans to the onions and cook for about 5 minutes: the beans have to be nice and tender.
7. Add the tomatoes and stir well.
8. Cook the orecchiette "al dente" (always taste the pasta while it's cooking), drain the pasta and save 1 cup of the cooking water.
9. Mix the pasta with the fava beans, the onions and the tomatoes in the cooking pot with a light flame on.
10. Add the ricotta salata and the water and keep stirring.
11. Serve HOT.