Pasta and Peas in Tomato Sauce
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.
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Servings: 6
Calories: 371kcal
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.12 ounces frozen peas12 ounces ditalini4 cups vegetable stock
- 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
Nutrition
Calories: 371kcal | Carbohydrates: 58g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 647mg | Potassium: 485mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1015IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 2mg