- 200 gr Gnocchetti Pastara
- 1 leek
- 1 garlic clove
- 1 small piece of ginger
- 1 can pomodori pelati
- 1 spoon turmeric
- 1 spoon paprika powder
- 2 bay leaves
- Olive oil, salt and pepper
- 150 gr broad beans (I used the ones in the can)
- 10 gr butter
- 5 leaves of sage
- 10 cherry tomatoes (cut in half for the length)
Start preparing the tomato sauce. Slice the leek and chop the garlic and the ginger. Cook them in a pot with two spoons of olive oil and 2 spoons of water. Add the bay leaves and the spices. Keep the heat on medium and stir continuously. Finally, add the tomatoes and use a fork to break them in smaller pieces. Stir well and cook on high heat for 5 minutes, then lower the heat, cover with a lid and cook for another half an hour. Season with salt and pepper to your liking. When ready, use a blender to make your sauce nice and smooth.
Use a pot to bring 2 liters of water to a boil. Add a spoon of salt and stir. Add the pasta and cook for about 6 to 8 minutes.
In the meantime, roast the cherry tomatoes in the oven. Season them with salt, pepper and olive oil and cook them at 250 degrees for 15 minutes. Finally, melt the butter in a pan, add the sage and cook for a minute. Add the broad beans and cook them on high heat for 5 minutes.
When all the ingredients are ready, plate your dish. Add the tomato sauce on your plate, the pasta on top, the broad beans, the roasted cherry tomatoes and top with the melted butter left. Enjoy!