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Pasta con Piselli e Pomodoro (Pasta with Peas and Tomatoes)

  • Author: Michelle Burns
  • Total Time: 30 minutes
  • Yield: 4 servings (392 g) 1x


This recipe is a classic Neapolitan recipe. It is based on a recipe taught by Anatonella Scala, who hosts pop-up dinners in her rooftop kitchen in Naples.

It falls somewhere between a thick soup and saucy pasta.


  • 1 pound plum tomatoes, cored and chopped (or 1 can)
  • 1/2 cup fresh mint or parsley, chopped
  • 3 tbs olive oil
  • 1 medium onion, chopped
  • 4 ounces pancetta or bacon lardon, chopped
  • 3 tbs tomato paste
  • 1/2 tsp red pepper flakes
  • 1 pound orecchiette or bowtie pasta
  • 2 cups frozen peas
  • 1 oz pecorino romano, grated (1/2 cup)


  • In a medium bowl, stir together the tomatoes, parsley, and 1/2 tsp salt.
  • Set aside.
  • In a large Dutch oven over medium-high, heat the oil until shimmering.
  • Add the pancetta and onion, then cook, stirring, until the onion is softened and the pancetta has rendered its fat, about 5 minutes.
  • Stir in the tomato paste and pepper flakes.
  • Cook, stirring, until the paste is incorporated and beginning to brown, about 2 minutes.
  • Add 6 cups water, scraping up any browned bits
  • Stir in the pasta and 1 1/2 tsp salt.
  • Bring to a boil, then cover, reduce to medium and simmer vigorously, until the pasta is just shy of al dente, 8-10 minutes.
  • Stir in the peas, then increase the heat to medium-high and cook until the peas are heated through, about 5 minutes.
  • Off heat, stir in 2 tbs of cheese along with the tomato-parsley mixture.
  • If needed, stir in additional water to achieve a slightly soupy consistency.
  • Taste and season with salt and black pepper.
  • Transfer to a serving bowl, then drizzle with additional oil.
  • Serve with the remaining cheese.


Source: Milk Street

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes


  • Serving Size: 392 g
  • Calories: 503
  • Fat: 21.71 g
  • Carbohydrates: 70.57 g
  • Protein: 11.74 g
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