Fave a Philipedda con Aglio e Olio

Fave a Philipedda con Aglio e Olio is a traditional Sardinian pasta dish rooted in the culinary heritage of the island’s eastern coast, particularly around San Teodoro. The name “Philipedda” refers to a local hand-rolled pasta shape, similar to thick, short strands or small gnocchetti, which are often made from semolina and water. The dish pairs this rustic pasta with fave—dried fava beans that have been soaked and cooked until tender—then dresses it in a simple aglio e olio (garlic and olive oil) sauce. Key ingredients include extra-virgin olive oil, garlic, dried fava beans, and occasionally a pinch of pecorino or chili flakes, though the purist version relies on the quality of the beans and oil. A great version is distinguished by the creaminess of the fave melding with the toothsome pasta, the garlic gently toasted without bitterness, and the oil coating every strand rather than pooling. The dish is a specialty of Agriturismo Leanza “La Baita” in San Teodoro, where, according to chef Salvo Guarneri, it is prepared using family‑sourced fave and house‑milled semolina, capturing the earthy sweetness of the beans against the pungent, fruity olive oil. Regional variations exist across Sardinia: in the Nuoro area, cooks may add wild fennel or mint; near Cagliari, the pasta is sometimes replaced with malloreddus. Inland versions incorporate cured pork cheek or bottarga, but the San Teodoro interpretation stays close to the land, making the fave and olive oil the unadorned stars. The dish exemplifies Sardinia’s cucina povera, turning humble legumes and pantry staples into a deeply satisfying, rustic meal.