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Pasta with Tomatoes, Peas and Pancetta
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.
4 to 6
Servings
Tip
Don’t hesitate to use whatever short pasta shape you have on hand.
35 minutes
Ingredients
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1
pound plum tomatoes, cored and chopped
-
½
cup lightly packed fresh mint OR parsley leaves OR a combination, chopped
Directions
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01In a medium bowl, stir together the tomatoes, mint and ½ teaspoon salt; set aside. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the onion and pancetta, 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.
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Delicious, easy and quick to make. Next time though, I'll use twice the pancetta as it seemed to get lost with a whole pound of pasta.