Peas and Macaroni ___

Peas and Macaroni


For the Peas:

  • 2 tablespoons extra virgin olive oil
  • 1 small onion, cut into a 1/4 inch dice
  • 2 cups tomato passata or tomato Purée
  • 1 teaspoon salt
  • 1 10oz bag frozen peas
  • 6 cups water
  • 8 ounces elbow macaroni
  • grated Pecorino Romano cheese for serving


Put a large sauté pan over a medium flame and heat the oil. Add the onion and sauté until soft, about 3-5 minutes.

Add the passata and salt to the pan and cook for 5 minutes.

Add the water and the peas to the pan. Return to a boil and taste for seasoning. Season with more salt as desired.

Drop the elbow macaroni into a pot of generously salted boiling water and cook for 3 minutes less than the package instructions, about 4-5 minutes. The pasta should still be a little bit hard.

Drain the pasta and transfer to the pot with the tomato. Cook for 1-2 minutes.

Serve immediately with plenty of grated cheese.