Or pasta with peas…….and tomato sauce.
I’ve had a tray of peas sprouting on the kitchen windowsill for the last few days, and now the shoots are ready for cutting. The flavour of them is stronger than I expected, and stronger than that of the sweet peas I have, so I thought the two together would make a well flavoured sauce for the swirly maccheroni I have. And it did…….
For 2 portions
200 grams maccheroni
1/2 onion – finely chopped
2 cloves garlic – finely chopped
3 tablespoons olive oil
250 grams tomatoes -either fresh or tinned – peeled and chopped small
120 grams tomato Frito or passata
400 grams sweet garden peas – either fresh or frozen
bunch of pea sprouts – cut in half if long
4 large sprigs of fresh basil – roughly chopped
salt and freshly ground black pepper
olive oil for drizzling
Heat plenty of water seasoned with salt and olive oil, and when boiling add the pasta.
Once back boiling, turn the heat down to a brisk simmer and leave the pasta to cook to al dente. For this pasta it was about 12-15 minutes.
Heat the oil in a deep frying pan and add the onion and garlic. Fry gently until translucent.
Add the chopped tomato, Frito and peas. Cook uncovered for 10 minutes stirring from time to time. You want the sauce to have reduced, thickened and the flavour to have intensified, so if you are using fresh tomatoes that are watery, the sauce may need longer cooking.
Season the sauce with salt and pepper.
Drain the pasta once it is cooked.
Add the pea shoots and basil to the tomato sauce and stir in, then stir in the pasta making sure that it is nicely covered with the sauce.
Serve with an extra drizzle of olive oil over the pasta, and enjoy!