1 small onion diced
2 medium size garlic cloves, minced
1 tablespoon of fresh basil minced
1 can of crushed tomatoes (28 oz.)
1 can Peas (you can also use a bag of frozen baby pea's
1/2 teaspoon of salt
1/2 teaspoon of pepper (you can use red pepper as well)
1 teaspoon of sugar
Extra virgin olive oil
1 pound of medium size shells (or your favorite small pasta)
In a medium pan saute your onion and garlic in olive oil until soft, but not browned, add the pepper and basil, add crushed tomatoes, salt, pepper and sugar. Cook about 30 minutes, add the canned peas and its sauce. If frozen peas add about a 1/2 cup of the pasta water once pasta is cooked. Cook for another 15 minutes on a low heat.
Cook the pasta in a large pan of boiling water until al dente, once pasta is cooked drain well and return pasta to the pan, add the sauce and pea mixture, if the mix is too thick just add some water and season more if needed. Sprinkle with your favorite grated cheese. Serve with Italian bread
This was another family favorite served on a cold night! Thanks to my Mom for these pasta dishes pasted down through generations.
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