Prep 5 mins
Cook 15 mins
This is my husbands grandmothers recipe. You can't get any easier or lower cost than this. My daughter loves this as does anyone who's tried it. I was sceptical it would taste good when I first learned to make it but was pleasantly surprised. My father in law adds a little garlic powder to his serving, I like to add lots of black pepper to mine. I serve this with a salad and a nice loaf of Italian bread.
- 1 lb ditalini (elbows would work here too)
- 2 (15 ounce) cans peas (with liquid)
- 1 (15 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons salt (more or less..to salt water for pasta)
- grated pecorino romano cheese (or parmesan)
- Fill pasta pot about 1/2 way with water and generously salt the water.
- *you will not be draining the water it will make your 'broth" so more is better than less you can always remove some before adding other ingredients.
- Boil pasta according to package directions.
- Turn off heat. Do not drain water. It should be soupy. If there is an abundance of water do take some out.
- Add peas with water, diced tomato and tomato paste.
- Stir well until tomato paste is dissolved.
- Serve in individual bowls each topped with a generous amount of grated cheese.