Pasta Sonoma Rigatoni Rigate with Fava Bean Purée

When Pasta Sonoma owners Susan and Don Luber took our pasta to Puglia, Italy, Executive Donato Vanella of the elegant Masseria Torre Coccaro was inspired to create a series of recipes just for us.  Here he ‘sauces’ our popular Rigatoni Rigate with a silky fava bean purée to make a dish that is light and rich-tasting . . . and oh-so-easy to make!  All it takes is world class pasta, a blender, and the simplicity of fresh ingredients.


Pasta Sonoma Rigatoni Rigate with Fava Bean Purée


4 oz.  fava bean purée

4 oz.  Pasta Sonoma Rigatoni Rigate

2 oz.  red onion, thinly sliced

7 cherry tomatoes, peeled and halved

2 Tbs. olive oil

Salt and pepper


Fava Bean Puree

½ cup dried fava beans

1 small potato, peeled

¼ cup olive oil

Salt and pepper


For fava bean purée:  Clean fava beans and put in a 1 quart pot with potato, add water to cover by 1 inch.  Bring to a boil, then reduce to a simmer and cook over low heat for about 90 minutes, until tender.  Drain and place beans and potato in a food processor and process with olive oil to create smooth purée.  Season to taste with salt and pepper.

Cook pasta in 4 – 6 quarts boiling water according to package directions.  Reserve ½ cup of pasta cooking water before draining pasta.   Meanwhile, in a large sauté pan over low heat, sauté onion until softened.  Add tomatoes, and cook for 2 minutes, then add the purée.  Stir in the pasta and toss until pasta is well coated and sauce has thickened.  Add reserved pasta cooking water if needed.   Season to taste with salt and pepper and serve on warmed plates.   Serves 2.

Courtesy of Masseria Torre Coccaro – Executive Chef Donato Vanella



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