Villa Sentieri

Piselli in Umido (Peas in Tomato Sauce)

Fresh or canned peas can be used in place of frozen. Fresh peas will take longer to cook. The canned peas should be cooked briefly to avoid overcooking. I like to rinse off frozen vegetables to remove any ice crystals on the exterior. I find the ice crystals can carry a “freezer” taste.

CourseSides, Vegetables
CuisineItalian

Servings	Prep Time
6people	10minutes

Cook Time

75minutes

Servings	Prep Time
6people	10minutes

Cook Time

75minutes

Ingredients

1pound frozen petit peas
1/2 onionfinely diced
2-3cloves garlicminced
2 sage leavesminced
1/4cup minced fresh parsley
3tablespoons extra virgin olive oil
1/3cup dry white wine
1x 6 ounce can tomato paste
3cups water
1/2teaspoon sugar
1 bay leaf
Pinch rosemaryfresh or dry, optional
Pinch Pinch dry oreganooptional
salt to taste
black pepperfreshly ground to taste

Instructions

Sauté the onion, garlic, sage, parsley and ½ teaspoon of salt in the olive oil in a heavy-bottomed saucepan till the onion is translucent.
Add the wine and cook, stirring frequently, until it evaporates.
Add the tomato paste and sauté until it becomes slightly darker, 3-4 minutes.
Add the water, sugar, bay leaf, rosemary, oregano, and salt and pepper to taste.
Simmer, partially covered, until thickened, approximately 45 minutes.
Adjust seasoning.
Rinse the frozen peas under cool water to remove any ice crystals.
Add the frozen peas to the sauce.
Simmer approximately 15 minutes, adjusting seasoning once again, if needed.

Recipe Notes