What You'll Need
Scale
- 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.