"Hunger is the best sauce in the world."--Cervantes

Pasta Piselli (Pasta with Peas) Recipe

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This recipe for Pasta Piselli (Pasta with Peas), by , is from The Lega Arena Dasą Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jani Pallis

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. small pasta (like tubetti)
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup onion, finely chopped
1 15 oz. can sweet peas with liquid or 1/ 3/4 cups fresh English peas
2 cups crushed tomatoes
1/4 cup chopped fresh basil
crushed red pepper, salt and pepper to taste
grated Parmesan cheese
Optional: 1/4 cup chopped salt pork, pancetta or bacon

Directions:
Directions:
Number of Servings: 4
Preparation Time: 30 minutes

Prepare the pasta according to the package directions.

While the pasta is being prepared, heat a large skillet over medium high heat. Add the olive oil. Saute the garlic for about 30 seconds. If using, add the pancetta and cook until it browns (about 4 minutes). Toss in the onion and cook until it is soft (about 4 minutes).

If using the canned peas, mix in the peas and the liquid. If using the fresh peas add about 1/2 cup of the pasta water. Add the tomatoes, basil and other spices. Bring to a boil. Lower the heat and simmer the sauce at least 15 minutes. The sauce should be a light tomato sauce - add pasta water as needed.

Toss the pasta with the sauce and serve with gated cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Green onions work well in this. Gemelli and other smaller twisty pastas also work well.

 

 

 

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