Tagliatelle with Fava Beans, Shrimp, and Saffron Tomato Sauce
¼ cup Seasons Arbequina Gran Cru Olive Oil
20 Shrimp, 16-20s, peeled and deveined
¼ cup dried, skinless, organic fava beans
2 cloves garlic, chopped
½ tsp saffron
1 large (28-oz.) can Valgri Pomodori Pelati [Available at Seasons]
1 tsp chopped fresh parsley
1 tsp chopped fresh thyme
¼tsp Seasons Sun Dried Tomato Salt
¼ tsp Seasons Sicilian Seasoning
¾ package Pasta Cuoma Tagliatelle [Available at Seasons]
In medium saucepan, combine ¼ cup fava beans with 2 cups water and bring to a boil. Reduce heat, cover, and simmer for 40 minutes, until beans are tender, but not falling apart. Drain and set aside.
Heat 2 tablespoons of olive oil in a medium saute pan. Saute shrimp approximately 1½ minutes on each side. Remove from pan and set aside.
Add chopped garlic to saute pan and saute approximately 30 seconds. Add Valgri Pomodori Pelati with liquid, crushing whole tomatoes with the back of a wooden spoon. Bring to a boil, add saffron, and immediately turn heat down to low and simmer for approximately 30 minutes.
While sauce is simmering, cook tagliatelle according to package directions.
Stir remaining olive oil, fava beans, Sicilian Seasoning, and Sun Dried Tomato Salt into the tomato sauce and simmer 5 more minutes. Add shrimp and cook 1 more minute until shrimp is heated.
Toss hot pasta with sauce, fresh parsley, and thyme. Serve with freshly shaved Parmigiano Reggiano.