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A vegetarian one-pot wonder bursting with summer produce. Juicy tomatoes and sweet peas pair perfectly with pasta in this quickly assembled dish.


  • 2 14-ounce cans whole peeled tomatoes
  • 1 carrot
  • 1 small celery stalk
  • 1/2 yellow onion
  • 1 garlic clove
  • 1 15-ounce can petite peas
  • Gridelli Olive Oil Rimini
  • Gridelli Chili Oil
  • 10 ounces tagliatelle pasta


  1. Finely chop the carrots, onion, celery and garlic. Cook in olive oil over medium heat until softened but not browned, about 5 minutes.
  2. Add the canned tomatoes. Simmer for 40 minutes, stirring occasionally.
  3. Cook tagliatelle. When nearly done, add the peas to the tomato sauce. Drain the pasta and add it to the sauce along with a little of the pasta water. Stir everything together for a couple minutes.
  4. Transfer to a large platter, grate plenty of Parmesan over the top and drizzle with Gridelli Olio al Peperoncino.

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