Pasta With Peas
This Pasta With Peas is a creamy and comforting dish that combines tender macaroni and sweet green peas in a rich tomato sauce, perfect for busy weeknights.
Equipment
- Large pot
- Large skillet
Ingredients
- 1 pound elbow macaroni
- 2 tablespoons olive oil
- 2 onions, chopped
- Salt and pepper to taste
- 1 (15-ounce) can tomato sauce
- 2 cups water
- 1 (15-ounce) can peas
- 1/2 cup grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook for 8 to 10 minutes, until al dente. Drain and set aside.
- While the pasta water heats up, warm the olive oil in a large skillet over medium heat. Add the chopped onions and cook, stirring frequently, until they’re soft and translucent—about 5 minutes.
- Season the onions with salt and pepper, then stir in the tomato sauce, water, and peas. Lower the heat and let the mixture simmer gently while the pasta finishes cooking.
- Once the pasta is drained, stir it into the skillet with the sauce. Increase the heat slightly and bring the mixture to a brief boil to combine the flavors.
- Remove the skillet from the heat and stir in the grated Parmesan cheese. Cover and let the pasta rest for 10 minutes before serving to allow the flavors to meld.
- Serve warm and enjoy!
Notes
Don’t overcook the pasta—it should be al dente so it holds up in the sauce. If your sauce seems too thick, add a splash of pasta water to adjust the consistency. For a richer flavor, use half olive oil and half butter when cooking the onions. Make it ahead! You can prepare this quick macaroni and peas up to a day in advance and reheat gently on the stove. Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Just add a splash of water before reheating to keep it creamy.