Pasta e Piselli (Pasta and Peas)
Generously Serves 8
Pasta e piselli aka peas and macaroni is a dish that you can find in different variations in many Italian regions. This version is just like my mom made it. Ditalini pasta with onions, prosciutto, tomatoes and baby peas. Growing up my mom made this dish all the time and now I know why. It is quick and easy and soooooo good. It also makes great leftovers. My boys were happy when they found this in their lunch thermoses!! Light, delicious and easy!
Ingredients
¾ Cups of Olive Oil
⅛ tsp. Red Pepper Flakes
2 Onions (about 12 oz), Chopped
4 oz. (about 8 Slices) of Prosciutto, Chopped Finely
2 (28oz) Cans of San Marzano Whole Tomatoes, Pureed
4 (15 oz) Cans of Young Sweet Peas, Drained well
2 tsp. Salt
1 tsp. Black Pepper
10 Basil Leaves, Chopped
2 Pecorino Romano Cheese Ends (Optional)
1 ½ lbs Ditalini Pasta
Method
In a large saute pan, warm the olive oil. Add in the onions and red pepper flakes and sautee on low until the onions become translucent. Next put in the prosciutto and saute until it begins to brown. Add in the tomatoes and season with salt and pepper. Cook for about 5 minutes. Incorporate the peas and add in fresh basil and the end of Pecorino Romano cheese. Simmer for about 20 minutes on low to medium heat.. Boil your pasta, drain and add it to your sauce. Serve topped with grated Pecorino Romano cheese.