Piselli Sauce Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Extra virgin olive oil,
1 medium: Yellow onion, chopped
6 Cloves: garlic, chopped
1/2 cup: Parsley, chopped
1/2 tsp: Dried oregano,
pn Dried rosemary,
2 can: Roma tomato, (28 oz) --
Crushed,
Salt and pepper,
10 ounce: Frozen green peas,
1 lbs: Pasta shells,
Directions:
Heat the oil in a heavy pot over low heat. Add the onion, garlic,
parsley, oregano and rosemary. Cover and cook for 10 minutes,
stirring frequently, until the onions are soft. Add the tomatoes,
salt and pepper. Raise the heat to medium, bring to a low boil, and
simmer uncovered for 30 minutes, stirring frequently, until the sauce
is thickened. Add the peas and continue cooking for 10 minutes,
stirring frequently, until the peas are heated through. Cook the
pasta according to the package
directions. Drain and turn into a serving bowl. Spoon a little
sauce over the top and toss well. Spoon the remaining sauce over the
top.
Recipe By : Claires Corner Copia Cookbook
From: Meg Antczak Date: 06-20-95 (159) Fido:
Cooking
Source from luhu.jp
parsley, oregano and rosemary. Cover and cook for 10 minutes,
stirring frequently, until the onions are soft. Add the tomatoes,
salt and pepper. Raise the heat to medium, bring to a low boil, and
simmer uncovered for 30 minutes, stirring frequently, until the sauce
is thickened. Add the peas and continue cooking for 10 minutes,
stirring frequently, until the peas are heated through. Cook the
pasta according to the package
directions. Drain and turn into a serving bowl. Spoon a little
sauce over the top and toss well. Spoon the remaining sauce over the
top.
Recipe By : Claires Corner Copia Cookbook
From: Meg Antczak Date: 06-20-95 (159) Fido:
Cooking
Source from luhu.jp