Calamarata with fresh broad beans, butter and tomatoes

  • Difficulté


  • 320 g Calamarata n° 129
  • 2 kg fresh broad beans
  • 100 g Butter
  • 1 dl dry white wine
  • 1 shallot
  • 1 sprig summer savory
  • salt and white pepper
Calamarata n° 129


Briefly blanch the broad beans and once drained shell them. Place them in cold water to cool. Peel the shallot. Sprinkle the wine in a pan with the shallot and reduce it by 1/3; add the butter and mix with a whisk until a smooth and blended cream is reached; add the diced tomato, season with salt and pepper.Cook the pasta in plenty of boiling water, drain it and add it to the sauce and mix well, then toss it in a soup tureen with the coarsely chopped summer savory, flavour and serve.