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Pasta with peas ( pasta e piselli) by chef pat marone
Nb persons: 3
Yield:
Preparation time:
Total time:
Source:
| Prep 5 minutes Cook 10 minutes Ingredients: | |
| 1/4 cup | extra virgin olive oil |
| 5 | garlic cloves, thinly sliced |
| 1 cup | diced onion |
| 1 cup | Roma tomatoes, seeded and diced |
| 2 cups | peas |
| 4 cups | pasta water |
| 2 cups | chicken stock |
| 1 pound | ditalini pasta, cooked al dente |
| Salt | |
| pepper to taste | |
| 6 each | basil leaves, chiffonade |
| Pinch | red pepper flakes |
Directions:
In a large sauté pan, add olive oil on medium high heat
Once oil is hot, add garlic and lightly toast until slightly golden in color
Add a pinch of red pepper flakes then onions
Let onions cook down,stir so garlic doesn't burn
Add tomatoes and cook down for 1 1/2 minutes
Add basil then season with salt and pepper
Add peas, stir to combine
Add chicken stock and pasta water
Cook for about 3-4 minutes
Add past and toss to combine into sauce
Let pasta cook in sauce for another minute
Plate up and enjoy
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