Pasta Piselli (Pasta with Peas)
Ingredients
- 2/3 lb. small pasta - Ditalini or Small Shells (see notes)
- 1 15 oz. can sweet peas undrained - Del Monte Sweet Peas
- 1/4 cup +/- onion diced
- 1/4 cup +/- olive oil
- salt and black pepper
Family Notes
Grandma Olga used ditalini. In this variation, we use small shells, which we've found are delicious. Just a perfect little cup for a pea with juuust a little jus.
Aunt Antoinette says "Del Monte Sweet Peas are the best – they are uniform and sweet."
Grandma Olga says "not too soupy!" See the photo for reference – there's just a small amount of 'broth' in the bottom of the pot.
Instructions
- Heat olive oil in saucepan on high. Add diced onion, lower heat and stir onions while they soften, being careful not to burn them. Cook until about half the onions are translucent and smell sweet.
- Add the can of sweet peas with the liquid, 1/2 tsp. salt and 1/4 tsp. black pepper.
- Simmer on low heat, partially covered, stirring occassionally for approximately 40 minutes until the oil sets on the top.
- Cook your chosen pasta in salted boiling water until not quite al dente. Set up a measuring cup in the sink to catch drained pasta water. Try to get a full 1 cup of pasta water. Drain the pasta and leave it in the pasta pot.
- Into the pasta pot, add the peas and simmer over low/medium heat until the pasta is cooked to al dente. Add reserved pasta water to desired consistency.
