Ingredients

• 1/2 med. onion finely chopped
• 1 jar. 24 oz Cento Green Fava Beans
• 1 can 35 oz LaValle San Marzano Tomatoes
• 1 lb Maestri Orecchiette Pasta
• 1/3 cup. Colavita Extra Virgin Olive Oil
• 1/2 cup. Aged Pecorino Ramono
• 2 oz. Red Wine
• 1 teaspoon of Chris Ranch chopped garlic in oil.

Method

In skillet, warm 2 tablespoons of extra virgin olive oil over low heat. Add chopped onions, and slowly simmer 10 minutes until they are transparent.  Hand crush or chop the tomatoes then add them along with wine to the skillet with the oil.  Raise the heat to medium, stirring occasionally, add salt, pepper, and garlic then cook for 10 more minutes.  Start the water for the pasta at this time.  Drain Fava beans and add to the skillet then cook another 10 minutes.  Cook pasta al dente. Add the pasta to the skillet then add romano cheese and serve. 

Dish will have a proper balance of pasta, tomatoes and beans.  Should not be soupy!!!

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Serves 5
Prep time 5 minutes
Cook time 30 minutes