pea pasta with napoletana sauce

Pea Pasta with Napolitana Sauce

Pea Pasta with Napolitana Sauce


pea pasta with napoletana sauce

I’m obsessed with my fairly recent discovery of pea pasta and honestly can’t taste the difference from standard pasta. Gluten, wheat and egg-free, it suits our family perfectly and full of protein and fibre too making pea pasta a tasty and healthy option. Here I’ve paired it with a simple but delicious napolitana sauce the whole family loves.

Enjoy and as always, do let me know if you try out my recipes!



Serves 4-6 depending on portion size

  • 1/4 cup olive oil
  • 2 small onions (red/white or a mix) finely chopped
  • 3 garlic cloves finely chopped
  • 1 400g  tin chopped tomatoes
  • handful of fresh tomatoes, de-seeded and chopped
  • 150 g tomato paste
  • Splash of red wine
  • 1 tsp sugar
  • 1 vegetable stock cube
  • freshly ground pepper and sea salt


Italian napletana sauce


Fry the onions and garlic in a large saucepan in half the oil. When golden, add the tomatoes (tinned, fresh and paste) and rest of the oil and leave on high for a short time. Once bubbling, lower to a simmer and add the wine, sugar and stock cube, stirring through. Simmer for 40-60 minutes until the sauce has reduced.  Stir occasionally so nothing sticks to the pan.

10 minutes before the sauce is cooked, place the pea pasta into a pan of boiling water and cook for 6-7 minutes.

Once ready, drain and plate up adding the sauce on top. Add grated cheese if you like (Parmesan or a dairy-free alternative) and season with salt and pepper.


Read more recipes here.

Italian napletana sauce

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