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Pasta with Tomatoes, Peas and Pancetta

4 to 6 Servings

35 minutes

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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



Don’t hesitate to use whatever short pasta shape you have on hand.

35 minutes


  • 1

    pound plum tomatoes, cored and chopped

  • ½

    cup lightly packed fresh mint OR parsley leaves OR a combination, chopped


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Sandra H.

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.

Kimberly Diane E.

I agree with Sandra H., more pancetta. The dish was marvelous. Such a deep smooth tomato taste. And so easy to make. And like most pasta dishes it was even better as a leftover.