This dish has both brightness and depth of flavor. Use this as a pasta sauce tossed with orecchiette pasta, to sauce fish or chicken, or just eat it as is. Although the tomato/basil water adds a lot of extra flavor and will reduce to add a bit of a glaze to the dish, the dish is fine without it if you don’t feel like taking the time. The tomato/basil water can be used in other dishes as well.
INGREDIENTS:
2 cups fava beans, blanched and peeled (See recipe) 2 cups cherry tomatoes, halved 5-10 basil leaves, cut into fine chiffonade 1 small clove garlic, minced 1 small white onion, cut into fine dice Olive oil as needed 1 cup tomato/basil water, or water Salt and pepper to taste
METHOD:
Heat a 2 quart chef’s pan or 10 inch sauté pan over medium heat. When hot, film well with olive oil and heat up. When oil is hot add the onions. Cook just long enough for the onions to turn “clear”, but not start browning.
Add the garlic and toss to mix in. Sauté until fragrant and softened a little. Add the fava beans and toss to coat with oil. Add half the tomato/basil water or water, and cook until beans are tender. This should only take a 2-4 minutes. Taste as you cook. If needed, add more liquid.
Once the beans are tender, turn up the heat to medium-high and add the tomato halves. Toss to mix in with the rest of the ingredients and cook to heat the tomatoes and caramelize just a little along the edges. Add the rest of the tomato/basil water if you are using it, drizzle in a tablespoon or two of oil and the basil shreds. Season with salt and pepper. If there is a lot of liquid left, reduce down to thicken a bit. The dish is ready to use.
Chef’s Notes:
To use with pasta, cook the pasta until done, reserve 12 ounces of cooking water and add it to the pan you cooked the tomatoes and favas in. Reduce the pasta water by half, add the pasta and toss. As the water thickens, add the tomato fava mixture and toss to combine. You can use this dish as a base under grilled chicken or to top fish.
Yield: Around 4 cups
Source: Chef Andrew E Cohen
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