The first thing I noticed about the pasta dishes in Italy is that they were pure, perfect and astonishingly simple. I found there was never too much of this and too little of that, when I ate fettuccine with Portobello Mushrooms (and it was often) I definitely savored with much clarity the mushroom’s earthiness, they were the star of the dish and not bulldozed off the plate by the use of too much butter, herbs and spices.
Most of the pasta sauces I had in Italy consisted of two or three ingredients. The pasta was served in small portions, elegant and bursting with the profundity of the flavors used and always served before the main course. Yet, some pasta dishes from southern Italy were more elaborate and they included all kinds of fun ingredients such as raisins and currants, and many were topped with pine nuts, almonds and pistachios. I love the idea of topping a pasta dish off with nuts and using all kinds of different ingredients in a sauce, however I fell madly in love with the idea of using only a few ingredients when making a pasta sauce.
As some of you know I am staying with my parents this summer, and after taking a ride to Western Massachusetts today (after we devoured the fruit torte I made them for breakfast) to see the small town my parents lived almost fifty-eight years ago when my father landed his first teaching job after college; we rode by their old apartment, and the brick school house he taught and my mother, (no joke) sang The Way We Were, and Dad and I shed a few tears because my mother is a lousy singer. They talked about the old days, and laughed and fought and because they both behaved fairly well, I bought them both a Happy Meal at McDonalds and promised them a nice meal later that evening.
On the stove, as I write this blog, the two love birds are in the other room arguing about what program they want to watch on TV and on the stove across from me is something I learned to make in Italy, pasta and fresh peas; simple tasty and satisfying.
This is how to do it: Cut one large onion into strips and sautéed in plenty of olive oil with a dash of black pepper, salt and a half teaspoon of dry sweet basil. Cook until the onions are translucent and add a 28 oz. can of ground peeled tomatoes, two chopped garlic cloves, half cup of water and simmer for 30 minutes.
Boil a pound of pasta (in Italy the family I was with used Ditaloni but I don’t feel like running to the store so I am breaking up linguini which I am sure is some sort of awful sin in Italy.) A few minutes before the pasta is ready, add the fresh peas to the sauce and continue to simmer. Drain the pasta and add to the sauce. Serve in bowls and top with grated parmesan and a twirl of olive oil.
The fresh peas balance off the sweetness of the onions, making this dish truly springy and delicious!
Aww, so sweet. I love this story/ recipe, but I would have to remove the peas !!! Looks yummy !!!!
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I am so impressed! And, I am going to make it according to your recipe. Thank you John!!
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Love the story..so cute you took them back to where it all started ❤ I am going to make this.. My son Nick loves peas and know he will love this dish..so excited..easy and yummy are the best combo for me 🙂
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Great Mary! Hope to see you soon xoxoxo
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Great Mary! Hope to see you soon xoxoxo
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Great Mary, hope to see you soon! ox
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This looks so good!! Can’t wait to try it.
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Great Catie, keep coming back!
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Another great recipe- you bring me back to Italy with your posts.
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Great! Send people over to my blog!
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What a lovely post! I lived in Italy for a couple of years and what I learned there about food blew a hole in my life that was quickly filled with simple, fresh and beautiful ingredients!
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Italy was life changing for me, welcome and please follow! Thank you! John 🙂
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Followed! look forward to mutual visiting…right now working on a post on pesto variations…with my freh garden peas!
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YUM! Have you ever made pesto with spinach? Amazing!
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Hello John, Very interesting site. Thanks for sharing. I plan on trying this recipe. Can’t wait.
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Love the sweet story. Looks delicious and I agree that the simpler the recipe is the better. Fresh ingredients go a long way.
Thanks for visiting my blog and liking my post on Danish cobbler! I look forward to reading more of your adventures in cooking.
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Thanks for stopping by, and yes I am discovering after all these years the fewer the ingredients with certain things the better! John
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Looks delish………..and thanks for the follow.
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Sure, really like your blog thanks for the follow as well!
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always wanted to try pasta with peas… and the plain version just was never appealing… this one sounds real nice!
and thanks for the like and follow! 🙂
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Great, thank you!
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Looks delish. And simple enough that I can make it. Thanks for sharing!
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Great, enjoy! John
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Love the story and dish. I’ve tried different variations of this, will try yours tonight!
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—So great, thanks, Chef! John
Loving your bog!
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I love pasta and peas. I make a roasted garlic sauce that is light and always add fresh peas. The little green dots always make a plate look happier. I’m thinking you just helped me with what I will be making for dinner on Tuesday……and with the red sauce 🙂 Thank you for sharing this with us!
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Great!!! Thanks for stopping by! John
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Hi John! A very interesting blog, I must say. Pleased to have found it, the foodie I am. 🙂 Thanks for stopping by my blog and liking my post. 🙂
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Thank you for stopping by! Come again, John
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