This is the second in a series of posts about traditional, Depression-era Italian dishes which were introduced to me by my wife’s family when we were dating
One of the simplest and to my mind, best dishes that I’ll feature in this series is Pasta and Peas. I was first treated to this dish in my (future) mother in law’s kitchen over 30 years ago. Coming from a meat ‘n potatoes background, my reaction was one of curiosity and frankly, skepticism. Macaroni – and PEAS? Uh, where’s the meat? But I put aside my misgivings and discovered that this dish, served with a little cheese and bread on the side, is wonderful.
Don’t skimp on the seasoning; serve – if you wish – with a medium bodied white wine.
- 1 can of peas
- ~3/4 lb. ditallini pasta
- 1 small to medium onion
- extra virgin olive oil
- freshly ground black pepper
- Slice the onion
- Heat 1/3 to 1/2 cup olive oil in a pan; add the onion
- Cook until the onion is translucent
- Add the can of peas including the liquid
- Cook pasta in salted water
- When pasta is cooked, drain and add to the onion/oil/peas mixture
- Mix thoroughly and season to taste
To visit the first article in this series, click here.
2/09 Edit: I came across this charming video of 91 year old Clara making her version of Pasta and Peas; it’s slightly different from my wife’s family’s recipe, but looks good:
- Traditional Italian Dish #4: Lentils and Pasta – frugal, meatless, delicious!
- Traditional Italian Dish #3: Rice and Beans – frugal, meatless, delicious!
- Broccoli & macaroni – frugal, simple, meatless, delicious
- Minimalist cooking: spicy roast chicken
- Crash Hot Potatoes: utterly simple, absolutely delicious!
- Killer chicken quesadillas in 5 minutes!