Farfalle fave, pancetta e pomodorini

Farfalle fave, pancetta e pomodorini

Simplicity is central to the Tuscan cuisine and fancy sauces aren’t needed because Tuscans use pure, strong flavors and the freshest ingredients. Many dishes have peasant origins, and ingredients like legumes, bread, cheese, vegetables, mushrooms and fresh fruit are commonly used. Different types of beans, like fava beans that are featured in this recipe, have long been a big part of the diet as well. Tuscany is also the most famous wine zone in Italy, producing wines like Brunello di Montalcino, Carmignano, Chianti and Chianti Classico, and Vino Nobile di Montepulciano. This particular recipe is an everyday pasta dish that is fast and easy to make. Pancetta provides you with something the chew, and the cherry tomatoes are a fresh addition bringing some color into the mix. Pecorino Romano cheese  is used instead of Parmigiano.


olive oil

1 onion, sliced

140 gr/ 5 oz smoked pancetta

2 small cans of broad  a.k.a. fava beans

5 dl/ 2 cups vegetable stock

farfalle pasta

250 gr/ 9 oz cherry tomatoes, halved

salt an pepper to taste

freshly grated Pecorino Romano cheese

fresh thyme

Farfalle fave, pancetta e pomodorini


Heat olive oil in a pan and saute the onion until it becomes golden. Add the pancetta cubes and continue frying for a few minutes. Add the fava beans and the vegetable stock and let the sauce simmer for 10-15  minutes.

Meanwhile, cook the pasta al dente in a pot filled with salted boiling water. Drain.

Once the fava beans have softened and the liquid has been reduced, add the tomatoes. Let the sauce simmer for a minute or two, and season with salt and pepper. Mix the sauce with the cooked and drained pasta. Garnish each plate with fresh thyme and freshly ground Pecorino Romano.


Penne all’arrabbiata

Penne all'arrabbiata

Super easy and fast, the iconic penne all’arrabbiata should definitely be in every home cook’s repertoire. This recipe is a good option when you have no time to cook, but you need to have a healthy and nutritious meal on the table within minutes. The name of the dish comes from the Italian word arrabbiato, which means angry and refers to the hotness of the chili peppers. Traditionally this dish is served with penne and without Parmigiano, even though you might add some without creating too much commotion. Replacing parsley with basil is a common variation option, and some people like to add one onion into the mix.


olive oil

3-5 garlic cloves

2-4 dry chilies or 1/2 fresh chili, deseeded and chopped

500 gr/ 1.1 lb canned chopped tomatoes

salt to taste

penne pasta

fresh flat leaf parsley, chopped

Parmigiano (optional)


In a pan, saute the garlic cloves together with the chilies over a low heat for a few minutes until the garlic starts to brown. Remove and discard the garlic cloves. Add the tomatoes to the pan, season with salt and cook for about 15-20 minutes. Meanwhile, cook the pasta al dente in a large pot that has been filled with salted, boiling water. Drain the pasta without rinsing it and mix with the tomato sauce. Garnish each plate with fresh flat leaf parsley and serve.

Penne all'arrabbiata