Peas and Macaroni
1 cup elbow macaroni
3 tablespoons olive oil
1 small onion, diced
15 oz can of diced tomatoes with their juices
2 cups petite peas, frozen (defrosted) or canned
pinch hot pepper (optional)
salt & pepper to taste
1/2 cup grated parmigiano
Bring a medium saucepan filled with water to a boil. Salt water and add elbows. Cook until al dente…chewy and not too soft.
Meanwhile in a large saute pan heat the olive oil. Add the onion and cook until onion is softened, about 3 minutes. Add the tomatoes and cook until simmering. Add the peas, hot pepper, season with salt & pepper. Cook for about 5 minutes or more for flavors to combine.
When pasta is done, add to the sauce, simmer for a minute or two. Serve with a good dusting of grated cheese.