 |
Grandma's Pasta Pigeon Peas
Yield: 12
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
This is a simple recipe using tomato sauce, peas and pasta. The recipe is hundreds of years old and was considered peasant food in Italy when Grandma was growing up. It will feed many people for very little money.
Ingredients:
- In a food processor add :
- 3 cloves of cleaned garlic
- 1/2 cup fresh celery leaves
- 1/4 cup extra virgin olive oil
- Puree till a fine mixture.
- In a large deep saucepan, add the above oil mixture, heat, add:
- 2 (14 to 15 oz size) cans of pea's, saute peas till starting to brown.
- Add:
- 1/2 teaspoon each, parsley, basil, garlic powder, oregano
- 1 small can of tomato paste + fill can with white wine to stir out the leftover tomato paste
- 1 can of chicken broth
- 1 cup water
- 1 cup of fresh whole tomatoes or fresh plum tomatoes pureed in food processor
- Cook until sauce thickens around 1 1/2 hours on low.
- Open a 1 lb box of vermicelli or (other pasta of choice). Using half of the box, break into bite-size pieces, taking the long pasta and snipping the ends around 1/2 in size, place in a bowl while cutting up your pasta boil to package instructions.
Instructions:
- Drain pasta and add to the sauce mixture.
- Serve with Italian Bread.
