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
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.