Piselli alla napoletana
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Chopped onion |
| 2½ | tablespoon | Olive oil |
| 2 | pounds | Fresh peas; shelled |
| 1½ | teaspoon | Tomato paste |
| ¼ | teaspoon | Salt |
Directions
IN A HEAVY POT, heat olive oil over medium heat and saute onion 2-3 minutes, until soft. Add peas and cook, stirring, 2 minutes. Dissolve the tomato paste in ⅔ cup hot water and add it to the peas. Stir in salt. Cover pot, reduce heat to very low and cook 25-30 minutes, until the peas are perfectly tender. If any liquid is left by the time peas are cooked, raise heat to high and boil rapidly, uncovered, until it evaporates. Serve at once.
TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK