Chef Paulette's Peas and Macaroni - WSMV News 4

Chef Paulette's Peas and Macaroni

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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.


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