Pasta and peas in tomato sauce is the quickest yet super delicious way to get your carb fix and eat your greens at the same time. All you need is seven staple ingredients and one pot to make this extra comforting dish.
Pasta and peas (pasta e piselli in Italian) is a classic dish that's all about simplicity. It's traditionally made with just a few pantry staples - olive oil, onion, peas, and pasta cooked together.
My version of pasta and peas in red sauce is a comforting dish that highlights the lovely sweetness of the peas while adding some extra depth from the tomatoes.
I personally love it because it's an easy and satisfying meal that's packed with flavor even though it's made with just a handful of ingredients.
Why you'll love pasta and peas in red sauce
- It's all made in one pot, and you don't have to cook the pasta separately.
- Each spoonful has comforting carbs and nutritious peas in it - it's the best of both worlds.
- You can make it with frozen or fresh peas, depending on the season.
Ingredients you'll need
Olive oil - I like to use good quality extra virgin olive oil for the best flavor.
Onion - You can use white, yellow, or even red onion, whichever you have on hand.
Red chili flakes - These are totally optional, but I love a little kick of heat.
Tomato puree (passata) - Look for a jarred tomato sauce (passata in the UK) with a simple ingredient list for the purest tomato flavor.
Frozen peas - Super convenient and always in my freezer, but you can definitely use fresh peas in season (see below).
Ditalini - Pasta and peas is most often made with ditalini, but any other type of small pasta would be delicious here.
Vegetable stock - Traditional pasta and peas is made just with water, but I like to use a quality vegetable stock instead for extra flavor.
Pro tip
Finish with a drizzle of high-quality extra virgin olive oil for extra flavor and a touch of richness.
How to make pasta and peas in tomato sauce
Heat the olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt, and cook for 5 minutes until the onion is softened.
Stir in the red chili flakes, then pour in the tomato puree and give it a good stir. Allow it to bubble for 1-2 minutes.
Add the frozen peas and ditalini to the pot then pour the vegetable stock. Bring the mixture to a gentle simmer.
Cook, stirring occasionally, for about 8-10 minutes or until the pasta is al dente and the sauce has thickened. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
Taste the pasta and peas and add salt and freshly ground black pepper to taste. Serve hot with fresh herbs, such as fresh parsley or basil, on top if you like.
Make it with fresh peas
I typically make this recipe with frozen peas because it's so convenient, and I can enjoy it year-round this way.
However, you can make it with fresh peas if you like. They're at their sweetest in the spring and early summer.
Here's what you need to do.
- Shell the fresh peas. You'll need around 2 cups of shelled peas to replace the 12 ounces of frozen peas.
- Fresh peas cook faster than frozen, so add the pasta first, cook for 5 minutes and then add the peas.
- If your fresh peas are on the larger side, you can add them right in with the pasta.
Recipe notes and tips
- If you'd like your pasta and peas a bit soupier, add extra vegetable stock or water.
- You don't have to thaw the frozen peas before adding them to the sauce.
- Traditionally, pasta and peas is served with grated Pecorino Romano on top. To get that cheesy note, sprinkle some nutritional yeast or some of this vegan Parmesan on top right before serving.
Leftovers and storage
- Leftovers taste great, and they'll keep well in the fridge for up to 3 days in an airtight container.
- Reheat it on the stovetop, adding a bit of water if needed, or in the microwave in short bursts.
- You can freeze pasta and peas, but remember that pasta can get a bit soft when frozen and thawed. It'll still be tasty, but the texture might not be quite the same as fresh.
If you liked this pasta and peas in tomato sauce recipe, you might also like some of my other easy recipes with peas:
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Pasta and Peas in Tomato Sauce
Ingredients
- 4 tablespoons olive oil
- 1 large onion, diced
- ¼ teaspoon red chili flakes
- 1 cup (250 ml) tomato puree, passata
- 12 ounces (350 g) frozen peas
- 12 ounces (350 g) ditalini
- 4 cups (1 liter) vegetable stock
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and a pinch of salt, and cook for 5 minutes until the onion is softened.4 tablespoons olive oil1 large onion
- Stir in the red chili flakes, then pour in the tomato puree and give it a good stir. Allow it to bubble for 1-2 minutes.¼ teaspoon red chili flakes1 cup tomato puree
- Add the frozen peas and ditalini to the pot then pour the vegetable stock. Bring the mixture to a gentle simmer.
- Cook, stirring occasionally, for about 8-10 minutes or until the pasta is al dente and the sauce has thickened. Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
- Taste the pasta and peas and add salt and freshly ground black pepper to taste. Serve hot with some fresh herbs like fresh parsley or fresh basil on top if you like.Salt and freshly ground black pepper to taste
Kat
Soooo good and easy to make!
Paris
Thank you Kat.
Teresa Upton
I don't have a OnePot cooking pot, so I would really appreciate it if you were able to suggest how the OnePot recipes can be adapted for 'normal' cooking please. They often sound so tasty but the one time I tried cooking one normally, it wasn't a success.
Keep up the good work with your tasty recipes, I've cooked loads of them Paris!
Best wishes
Teresa
Paris
Glad you liked them Teresa. Sorry about that, but not always i can cook the same recipe in 2 ways.
Mary
This was really very tasty. Hubby ate two servings. I can't handle anything to spicy, so I reduce the red crushed peppers. Just enough heat for me.
Paris
Glad you liked it Mary.