Here’s the next recipe in my new series “Super Simple Italian”, a collection of first-dish pasta recipes inspired by the tasty meals that my mother-in-law served daily to her family. It is very easy to prepare and (if you like peas) it is simply delicious!
Olga’s Pasta Piselli:
2/3 lb. Ditalini or Tubettini pasta
1 15 oz. can sweet peas, undrained
1/2 medium-sized onion, diced
1/4 cup (+/-) olive oil
Salt and black pepper
Saute onions in olive oil, until translucent. To avoid browning, cover the saucepan. Add sweet peas, 1/2 tsp. salt and 1/4 tsp. black pepper. Simmer on low heat, partially covered, for approximately 40 minutes, stirring occasionally.
Cook pasta in salted (one good handful) boiling water for approx. 7 minutes (still firm and not quite cooked). Drain enough water so that the ditalini remains barely covered with liquid. (Note: it’s very important to save some of the drained water. You may need to add it back to the pot if the pasta gets too dry, or if you’d like it a little “soupy”) Add the peas and simmer over low/medium heat until the pasta is cooked al dente. (usually 2 – 3 additional minutes)
A few variations: use frozen peas, petite peas, or add pancetta or prosciutto (my brother-in-law, Bob, did this for a festive holiday look one Christmas dinner, mmm).
And that’s it!! A super simple, tasty little pasta dish using just a few ingredients that you probably have on hand.
Mangiare e Divertirsi!