Ingredients for a single serving:

  • 1 serving of Monte Monaco fava bean Rigatoni Pasta
  • 80 g sweet red pepper
  • 30 ml cream or 20 g cashews soaked overnight
  • 2 tablespoons pitted black olives
  • 30 g diced aubergine
  • Extra virgin olive oil, salt, pepper, caraway (not Indian cumin), garlic powder (if desired).


Dice pepper and brown it in a pan with oil, salt, pepper, caraway, garlic. Blend half of the pepper with the cream, season with pepper and salt, set aside and keep warm. Dice the aubergine and brown it in the same way. Add it to the remaining pepper and the halved olives.

When the pasta is cooked, drain it and combine it with the sauce.

If you need to make the sauce creamier, add a drop of cooking water.


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