Servings: 4 to 6
I can wholeheartedly say this is my new favorite weeknight dish. I love that it is plant-forward and made with relatively few ingredients, most of which are pantry-friendly. It’s also a chance to use that bag of peas you’ve forgotten in your freezer, if you can’t track down fresh.
In a large Dutch oven, heat the oil over medium heat. Add the onion and garlic, and cook until translucent, about 3 minutes. Add the tomatoes, and cook until tomatoes are starting to burst, about 4 minutes.
Stir in the pasta and 1 tsp. salt. Add 8 cups water, and bring to a boil over high heat. Reduce the heat to medium-high, and cook, uncovered, stirring constantly, until the water is absorbed and the pasta is al dente, 20 to 25 minutes. Add the peas, stir to combine, and remove from the heat. Season to taste with salt.
Divide among pasta bowls. Garnish with the basil and Parmigiano, and serve immediately.
Are you saying that 14oz of pasta is going to absorb 8 cups of water? Don’t think so.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.