If Bimpy were a pasta dish, he’d be pasta e piselli. This recipe is a true Bimpy Classic™, and it’s practically effortless. He unapologetically uses canned peas, and he demands it be made with ditalini. I’m not saying you can’t use fresh or frozen peas, or even a different pasta shape . . . I just wouldn’t want you to upset Bimpy. One more thing: Bimpy doesn’t use salt or pepper in this sauce, which is a bold move that I stand by. I suggest you make the recipe as-is at least once—the guy is almost never wrong—and make any adjustments you like the next time around. Because I can assure you, you’ll be cooking this dish more than once.
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Bimpy’s Pasta Piselle
What You’ll Need
- Kosher salt
- 1 pound ditalini pasta
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1 (28-ounce) can tomato puree
- 2 (15-ounce) cans sweet peas,
- drained and rinsed, or 4 cups frozen peas
- Freshly grated Parmesan or pecorino cheese, for serving
What You’ll Do
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions, then drain.
- Meanwhile, in a separate large pot, heat the olive oil over medium heat. When the oil is shimmering, add the garlic and cook, stirring, until browned, 3 to 5 minutes. Add the tomato puree and bring to a simmer. Add the drained pasta and peas. Stir everything together and cook until the peas are warmed through, about 3 minutes.
- Spoon into bowls, top with grated Parmesan, and serve.
Make It Step By Step With Me:
1. In a pot, heat 2 tablespoons of olive oil. Add 6 cloves of sliced garlic.
2. Sauté until browned.
3. Add can of crushed tomatoes to garlic and stir to combine.
4. Bring to a simmer.
4. Rinse canned peas, drain, and add to sauce.
5. Stir everything until the peas are warmed up.
(Smiley spoon is having too much fun).
6. Add cooked ditalini to the pot. I used orecchiette here. Please don’t tell Bimpy!
7. Stir until the peas and pasta are nicely distributed.
Serve with grated parmesan or pecorino cheese.
