Piselli sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Extra virgin olive oil |
| 1 | medium | Yellow onion -- chopped |
| 6 | Cloves garlic -- chopped | |
| ½ | cup | Parsley -- chopped |
| ½ | teaspoon | Dried oregano |
| pinch | Dried rosemary | |
| 2 | cans | Roma tomato (28 oz) -- |
| Crushed | ||
| Salt and pepper | ||
| 10 | ounces | Frozen green peas |
| 1 | pounds | Pasta shells |
Directions
Heat the oil in a heavy pot over low heat. Add the onion, garlic, parsley, oregano and rosemary. Cover and cook for 10 minutes, stirring frequently, until the onions are soft. Add the tomatoes, salt and pepper. Raise the heat to medium, bring to a low boil, and simmer uncovered for 30 minutes, stirring frequently, until the sauce is thickened. Add the peas and continue cooking for 10 minutes, stirring frequently, until the peas are heated through. Cook the pasta according to the package
directions. Drain and turn into a serving bowl. Spoon a little sauce over the top and toss well. Spoon the remaining sauce over the top.
Recipe By : Claire's Corner Copia Cookbook From: Meg Antczak Date: 06-20-95 (159) Fido: Cooking