- ½ lb garganelli
- 1 lb broad beans
- 2 tomatoes, ripened
- 3 oz Academia Barilla Pecorino Gran Cru
- extra virgin olive oil to taste
- black pepper to taste
- 1 clove of garlic
- rosemary to taste
- parsley to taste
- salt to taste
25 minutes preparation + 8 minutes cooking
For this recipe, you can either purchase pre-made garganelli or make them out of fresh pasta dough using these instructions.
Blanch the fava beans in boiling water for about twenty seconds. Drain and place in cold water, in order to peel them more easily.
Repeat with the tomatoes, having cut an “X” into the bottom of the tomatoes before blanching for thirty seconds in boiling water. After peeling the tomatoes, cut them and remove the seeds. Then chop into cubes.
Bring a pot of salted water to a boil. Add garganelli and cook for 4 to 5 minutes if fresh, 9 minutes if store-bought.
In the meantime, make the sauce:
Heat a little olive oil in a pan. Once hot, add the fava beans and sauté for a couple of seconds. Then add the rosemary, peeled garlic and a pinch of salt.
Mix together, then add cubed tomato and finish cooking. Meanwhile, drain the pasta and add to the saucepan.
Turn up the heat and sauté for about 30 seconds. Finish with rosemary, ground black pepper and Parmigiano Reggiano or pecorino.
Once served, you can add a little olive oil and a sprinkling of black pepper at the end
To make this dish really exceptional, you can add a pinch of black truffle.
There is a popular legend in Romagna that says garganelli were created by Cardinal Cornelio Bentivoglio of Aragona’s chef, while she was busy preparing a New Year’s Eve dinner. The menu called for “caplet,” a type of tortellini. After having made the filling, the cook placed it aside to make the fresh, egg pasta dough. After having rolled it out and cut into diamonds, she went to grab the filling and discovered that the house cat had eaten most of it. With the guests already seated at the table, she had to come up with something. She took a wooden stick and the comb of a loom, and rolled each of the pasta squares, wrapped around the stick, along the teeth of the comb – creating the pasta which would later be known as garganelli.
Did you know that…
The word garganelli comes from the Latin gargala, literally meaning trachea, due to their unique shape?