23 Jul Pasta with garlic, chili, olives and fava beans
I discovered classic Italian spaghetti aglio, oglio e peperoncino, that can be translated as pasta with garlic, olive oil and chili, not so long time ago. But I wouldn’t be myself if I haven’t changed the recipe in accordance with my personal preferences. I made it far less classic, but incrediby delicious. I added olives for a bit of character and flavour, fava beans for better nutritional composition and freshly chop parsley for a bit of vitamin C.
Ingredients:
(2 servings)
quite a big splash of olive oil (around 5- 8 tablespoons)
5 big cloves of fresh garlic (you can add more if you want to)
2 fresh chili peppers (or more)
around ok. 150 g fava beans
200 g pasta (I have chosen tagliatelle, but you can go for spaghetti or any other pasta type)
handful of green olives
salt
freshly chopped parsley
Recipe:
1. Pour olive oil into a large frying pan, add finely chopped and partially crushed garlic, finely chopped chili peppers (with seeds of course) and salt and set aside.
2. Cook fava beans.
3. After cooking fava beans, peel them.
4. Cut the olives in half.
4. At the same time as you peel fava beans, cook pasta according to the recipe on the package (preferably in the same pot as fava beans).
5. At the end of cooking pasta, put the pan with the olive oil, garlic and chili on low heat and let the oil lightly heat up
6. Once beans are peeled and pasta is cooked and drained, heat the olive oil with garlic and chili over high heat and fry the garlic, but don’t let it burn.
7. Add pasta to the pan with the oil, garlic and chili and mix well.
8. Heat for a few moments so that the ingredients combine well.
9. Finally, add fava beans and olives and heat up for a while
10. Just before serving, sprinkle generouslyy with freshly chopped parsley
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