Penne with peas
Instructions
Chop celery, carrot, onion with a clove of garlic and a few leaves of Sage then saute the chopped in a pan with half a glass of olive oil.
Add the coarsely chopped olives, a bowl of tomato sauce and peas, salted, coperchiate and cook at low heat for about 20 minutes, adding a little warm water if the sauce becomes too dry.
Meanwhile, bring to a boil, add salt water then plunge your pens.
Cook al dente and pour into pan.
Pepper, stir well and serve.
If desired, accompanied with grated Parmesan.
Ingredients and dosing for 4 persons
- 350 g of type pasta penne rigate
- 250 g of fresh shelled peas
- == 1 small onion
- 1 small carrot
- 1 stalk of celery
- 6 pitted black olives
- Garlic
- Sage
- Tomato sauce
- Olive oil
- Salt
- Pepper
- Parmesan cheese (optional)