Super Simple Italian – Pasta Piselli (pasta with peas)

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!

Here are the main ingredients…and, of course, you’ll need plenty of salt and pepper!

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!

“A”

One thought on “Super Simple Italian – Pasta Piselli (pasta with peas)

  1. So glad you’re sharing this recipe with your readers. Canned veggies can be lifeless but this dish is an exception. It’s one of my go-to last minute dinners that’s always a crowd pleaser. Plus, I can’t help but think of Grandma when I eat it. Next time I’ll have to try it with proscuitto!

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