Ingredients

• 400 g - fresh green peas
• 1/4 cup - olive oil
• 1-inch - small onion finely chopped.
• 1/4 cup - marinara sauce (recipe of sauce given below)
• 1 pound - small pasta shells or ditalini pasta
• Marinara sauce ingredients:
• 1/4 cup - olive oil
• 4 cloves - garlic sliced in half 1 35oz can of tomatoes (Italian tomatoes preferred)
• 3 basil leaves, washed, patted dry and chopped
• 1/2 tsp - oregano salt and pepper to taste

How to Make Pasta Piselli

• Boil water in a small pot and cook the peas until just done.
• At the same time, heat olive oil in a large pan over medium heat.
• Add onion and cook until golden brown.
• Add the marinara sauce and the cooked peas with 1/4 cup of the water (use the same water that you used for cooking the peas).
• Season with salt and pepper and cook for another 15 minutes.
• In a large pot, bring water to a boil. Add 1 tbsp of salt and the pasta.
• Cook uncovered over high heat until done.
• Drain pasta, put back in pot add some of the sauce to the pot and mix it up.
• Dish out pasta and pour in remaining sauce over top.
• Serve hot.
• To make marinara:
• Heat olive oil in large sauce pan.
• Turn heat to medium and cook garlic until it is soft and golden brown.
• Crush the tomatoes or make coarse puree.
• Add about 15 to 20 oz of water to the tomatoes.
• Add basil, oregano, pepper and salt to taste.
• Bring to a boil, then lower heat to a simmer and cook until thickened. It would take approximately 20 to 30 minutes.