Pasta and Peas with Zesty Red Sauce

[Guest guest]

Pasta and Peas with Zesty Red Sauce

4 servings

 

12 oz. dried rotini or penne

2 tsp. olive oil

1 medium onion, finely chopped

1 large clove garlic, minced

28-oz. can Italian plum tomatoes

1/2 tsp. coarse salt

1/2 tsp. red pepper flakes, or to taste

1/4 tsp. freshly ground pepper

10-oz. pkg. frozen baby peas (2 cups)

1/2 cup oil-cured black olives, pitted (optional)

1/2 cup chopped fresh flat-leaf parsley

Freshly grated Romano or Parmesan cheese (optional)

Bring large pot of lightly salted water to a boil. Add pasta; stir to

prevent sticking. Cook pasta, stirring occasionally, until just tender,

about 10 minutes.

 

Meanwhile, in large skillet, heat oil over medium-high heat. Add onion and

cook, stirring often, until beginning to brown, 5 to 6 minutes. Add garlic

and cook, stirring, 30 seconds.

 

Add tomatoes with liquid, breaking up tomatoes with back of spoon. Stir in

salt, red pepper flakes and pepper. Reduce heat to medium-low and cook,

stirring occasionally, until mixture is slightly thickened, about 6 minutes.

 

Stir in peas and olives if desired and heat through, about 2 minutes. Taste

and adjust seasonings. Remove from heat and stir in parsley.

 

Drain pasta and transfer to shallow serving bowl. Add sauce and toss to

combine. Serve hot, sprinkled with grated cheese if desired.

 

PER serving: 456 CAL; 17 G PROT; 4 G TOTAL FAT (1 SAT. FAT); 87 G CARB.; 0

MG CHOL; 671 MG SOD.; 9 G FIBER

 

 

 

 

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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