One-Pot Pasta With Peas

This super authentic dish reflects the rustic Italian culture. A one-pot dish featuring fruits and vegetables that were harvested – brought together in a simple, yet delicious way. Can’t find the passata? See photo below…

Pasta & Peas Recipe

Pasta & Peas   Save Print Ingredients

• 2 tablespoons olive oil, plus more for finishing
• 1 medium onion, chopped
• kosher salt
• 1 cup passata (unsalted strained tomatoes)
• 1 pound dried shell pasta
• 1 1 pound bag frozen peas
• 1 cup freshly grated Parmesan cheese

Instructions

1. Heat the olive in a large pot over medium heat. Make sure the pot is large enough! Add the onion and saute for about 3 minutes. Add a pinch of salt.
2. Add the tomatoes and stir well. Bring to a simmer and cook, stirring occasionally, for another 3 minutes.
3. Stir in 7 cup of water and turn the heat to high. Cover the pot and bring to a boil.
4. Once boiling, add 2 tablespoons salt and the dried pasta. Cook, uncovered, at a gentle boil for about 11 minutes, or until packaging directions read as al dente.Stir in the peas, taste for seasoning, add more salt if needed. Cook for 2 more minutes. Turn off the heat, cover the pot and let sit for 5 minutes.
5. Ladle the pasta, peas, and broth into bowls and drizzle with olive oil. Top with grated Parmesan cheese.