A vegetarian one-pot wonder bursting with summer produce. Juicy tomatoes and sweet peas pair perfectly with pasta in this quickly assembled dish.
Ingredients
- 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
Instructions
- Finely chop the carrots, onion, celery and garlic. Cook in olive oil over medium heat until softened but not browned, about 5 minutes.
- Add the canned tomatoes. Simmer for 40 minutes, stirring occasionally.
- 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.
- Transfer to a large platter, grate plenty of Parmesan over the top and drizzle with Gridelli Olio al Peperoncino.
