This simple, delicious one-pot wonder is just how my Napoletana Nana made it. It’s on the table in under 30 minutes!
Pasta e Piselli (Macaroni and Peas – Red)
This simple, delicious one-pot wonder is just how my Napoletana Nana made it. It’s on the table in under 30 minutes!
Ingredients
- 1 large yellow onion, diced
- 2 – 28 ounce cans of crushed chunky San Marzano Tomatoes
- Olive oil to coat the bottom of the pan
- 16 ounces or 2 cups of frozen peas
- Salt and pepper to taste
- Grated Pecorino Romano cheese to taste
- Peperoncino (crushed red pepper) to taste
- 1 pound of short pasta (shells, elbows, ditalini, etc.)
Instructions
- Over low to medium heat, coat the bottom of a large deep sauté pan with olive oil and when hot, sauté the large diced onion until translucent, careful not to burn, about 5-7 minutes.
- Add the tomatoes to the oil-onion mixture, add salt and pepper to taste, and heat on medium for about 15 minutes, stirring occasionally.
- Put up a medium size pot of salted boiling water and cook pasta according to package directions until al dente.
- Add the 2 cups of frozen peas to the tomato sauce and mix about 5 more minutes (I also add grated cheese to taste during this step).
- Drain the pasta and add the cooked pasta to the tomatoes and peas, give it a stir and sprinkle grated cheese and red pepper, and serve with Italian bread if desired. Enjoy!
