|Peperoni rossi tritati sott'olio|
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|Strung peppers hung to dry|
|Red crushed pepper|
To preserve the color and flavor, I refrigerate the crushed red pepper in a tightly covered container. Some of it, I place in a jar and add olive oil. A teaspoonful of crushed pepper in oil adds color and flavor to many dishes.
|Crushed red pepper in oil|
Peas and Pasta
2 lb. Fresh peas or 24 oz. package of frozen peas
1/2 lb. small shell pasta
1/4 cup olive oil
1 onion chopped
1 teaspoon of crushed red pepper (preferred in oil)
Salt and pepper to taste
In a small pot, add oil, saute' the onion, add the peas, crushed red pepper, salt and black pepper. Simmer peas gently and occasionally turning so that all peas cook evenly for 10 minutes. Add 1/2 cup water to create sauce. Continue simmering for an additional 20 minutes.
In a pot bring water to a boil and add the pasta. Cook al dente and drain. Reserve some cooking water if needed. Combine the pasta with the peas and serve.
|Peas and Pasta - Pasta e Piselli|
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