Serves 4
Sea salt
12 Ounces organic Italian penne pasta or other pasta
3 Tablespoons extra virgin olive oil
1 Medium sweet onion, Vidalia or other, coarsely chopped
4 Large cloves garlic, sliced
1/4 Cup chopped organic Italian flat leaf parsley
1/2 Teaspoon dried oregano
1/2 Teaspoon crushed red pepper flakes, optional
1 35 ounce can San Marzano Italian whole peeled tomatoes in juice, crushed with your hands
Black pepper to taste
One 10 ounce box frozen organic green peas
12 Ounces organic Italian penne pasta or other pasta
1/4 Cup grated Pecorino Romano cheese or other good Italian cheese
Bring a large covered pot of lightly salted water to a boil over high heat. Cook the pasta according to package directions. Before draining the pasta, reserve a cup of the cooking water. Turn the cooked pasta into a serving bowl and set the pasta and the reserved cooking water aside.
Heat the oil in a large deep skillet over low-medium heat. Add the onion, garlic, parsley, oregano, and red pepper flakes. Cook for about 7 minutes, stirring frequently, until the onions are soft. Add the tomatoes, sea salt and pepper. Raise the heat to medium, bring to a low boil, and simmer, uncovered for about 15 minutes, stirring frequently until the sauce reduces slightly. Stir in the peas and continue cooking for about 5-7 minutes, stirring frequently, until the peas are heated through. Taste for seasonings. Pour this sauce over the cooked pasta along with the reserved cooking water and using two wooden spoons toss to combine. Sprinkle the cheese over the top, and toss to combine. Taste for seasonings. Turn into a serving bowl. Serve immediately.
Chefs Frank and Claire Criscuolo
Claire's Corner Copia and Basta Trattoria
Owners
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