Pasta con piselli e pomodoro, or pasta with peas and tomatoes, is a Neapolitan classic. Our version is based on a recipe taught to us by Antonella Scala, who hosts pop-up dinners in her rooftop kitchen in Naples. Cooked in a single pot, the dish falls somewhere between a thick soup and a saucy pasta. Water is added to a base of cooked onions, pancetta and tomato paste, then the pasta is cooked directly in that mixture. Peas are added at the end of the cooking time, and chopped tomatoes, mint and cheese are stirred in off-heat. To make the dish vegetarian, simply omit the pancetta.