Pasta con Piselli alla Napoletana
I had a wonderful visit today from my youngest student. Emily is 11 years old now and eager to learn all there is about cooking and the garden. We had so much fun. It's so important that we teach our children all there is to know about good, wholesome ingredients right out of our own backyard and how to apply their knowledge in the recipes they create. Good practices in the kitchen are essential learning tools for so much that they will encounter in their lifetime. I am so happy to share in this experience with all of my students. To see the smile on her face from something so simple and so beautiful. I hope this puts a smile on your face too. Notice how there is no need for Pancetta. However if you like, you can add some to the saute. As they say in Italy "Lu bonu sopra lu bonu sempre bonu e' ." Good, on top of good, is always good!
Ingredients for 6 people: One pound tubular pasta of your choice ( you want to use something that will catch the sauce)
We used 12 Roma tomatoes, blanched and peeled. You may use a 14 oz can, if fresh is not available! The Tomatoes will disintegrate when cooked and a lovely sauce will form. You may add a little tomato paste (tablespoon), to the saute if you like for added flavor.
One red onion (medium), peeled and diced
3 cloves of garlic diced
4 tablespoons of olive oil
2 cups of fresh peas, blanched (I had some from my garden that were blanched and frozen in Spring)
Method: In a large saute pan heat your oil. Saute your onion and garlic until fragrant. Place your blanched tomatoes in a food processor and crush. Mix until well combined. Add your tomatoes to your saute and cook. Add one cup of white wine and let reduce. After about 10 minutes of cooking, add your blanched peas. Cook until your sauce has a ring of oil on the edges of the pan and your sauce seems like its about to stick. If it's to dry add some water, several tablespoons at a time. Add 2 teaspoons of salt, one of pepper and cook until a ring of oil forms around the edges of the pan. Your peas should be bright green. You don't want to over cook!
In the meantime, cook your pasta until al dente. Drain and toss right in the sauce.
Don't forget the Parmigiano Reggiano!