This is an inexpensive and soothing dinner. The dish is easy to make, and mildly seasoned. It requires a sturdy variety of frozen peas though; delicate petite peas will not hold up in this recipe.
- 1-28 oz can whole tomatoes
- 1 large onion, chopped
- 3 Tbsp extra virgin olive oil, divided use
- 1 tsp dry thyme
- 1 tsp dry parsley
- 1 tsp dry basil
- 2 bay leaves
- 1/2 pound casarecce or shell pasta
- 8 oz frozen large peas
- Parmesan or Romano cheese
- Put the tomatoes in the blender and process them until there are no chunks. Over medium high, heat 2 tablespoons of the olive oil in a 2 quart sauce pan and add the onion. Saute until soft and beginning to brown. Add the herbs. Saute for a minute or two.
- Add the pureed tomatoes to the onion mixture and stir well. Simmer over a very low flame for 30 minutes, stirring often. Add the remaining tablespoon of olive oil and salt to taste.
- Place 3 quarts of lightly salted water in a large pasta pot. When it reaches a boil, add the peas and cook until tender, but still bright green. This could take 10-30 minutes, depending on the size and variety of the peas. Remove to a holding dish using a slotted spoon and leaving the water boiling. Add the pasta to the boiling water and cook until tender. Drain the pasta, reserving the cooking liquid. Return the pasta to the pasta pot and add the peas, about half the sauce, and about half of the cooking liquid. Adjust the liquid and sauce levels until you have a thin, soup-like, flavorful sauce. Serve with plenty of Parmesan or Romano cheese.