Macaroni And Peas
Macaroni and Peas is a simple yet comforting dish that combines tender pasta with a flavorful tomato sauce and sweet peas.
This easy recipe is perfect for a quick weeknight dinner, offering a balance of savory, slightly tangy, and subtly sweet flavors. Topped with grated Pecorino Romano cheese, it’s a hearty and satisfying meal that the whole family will enjoy.
Whether you’re looking for a cozy meal or a side dish, this recipe is both delicious and versatile.
Why You’ll Love This Recipe:
People will love this Macaroni and Peas recipe because it’s the perfect combination of comfort and simplicity.
The tender pasta absorbs the rich, tangy tomato sauce, while the sweet peas add a burst of freshness.
The dish is quick and easy to prepare, making it ideal for busy weeknights.
Plus, the addition of grated Pecorino Romano cheese elevates the flavors, giving it a creamy and savory finish.
It’s a satisfying and hearty meal that’s both kid-friendly and grown-up approved.
Key Ingredients:
Extra virgin olive oil
Small onion
Tomato passata or tomato purée
Salt
Frozen peas
Water
Elbow macaroni
Grated Pecorino Romano cheese for serving
Macaroni and Peas
Ingredients:
2 tablespoons extra virgin olive oil
1 small onion, cut into a 1/4 inch dice
2 cups tomato passata or tomato purée
1 teaspoon salt
1 (10 oz) bag frozen peas
6 cups water
8 ounces elbow macaroni
Grated Pecorino Romano cheese for serving
Instructions:
Cook the Onion: Heat the olive oil in a large sauté pan over medium heat. Add the diced onion and cook, stirring occasionally, for about 3-5 minutes, until the onion softens.
Simmer the Tomato Sauce: Stir in the passata and salt, and let the mixture cook for about 5 minutes.
Add Peas and Water: Pour in the water and frozen peas. Bring the mixture to a boil, then taste and adjust the seasoning with more salt if needed.
Cook the Pasta: Meanwhile, bring a pot of salted water to a boil. Add the elbow macaroni and cook for about 4-5 minutes, which is about 3 minutes less than the package instructions. The pasta should be slightly firm.
Combine Pasta and Sauce: Drain the macaroni and add it to the skillet with the tomato-pea mixture. Stir well and cook for another 1-2 minutes to combine the flavors.
Serve: Spoon the pasta into bowls and top with a generous amount of grated Pecorino Romano cheese. Serve immediately.
Notes:
Customize the Seasoning: Feel free to adjust the salt according to your taste preferences, as the peas and tomato passata may vary in flavor.
Pasta Texture: For best results, cook the pasta 3 minutes less than the package instructions to ensure it remains slightly firm when combined with the sauce.
Cheese Options: Pecorino Romano adds a sharp, tangy flavor, but you can substitute it with Parmesan if preferred.
Vegetarian-Friendly: This recipe is vegetarian as it relies on simple pantry staples like olive oil, peas, and pasta for flavor.
Adding Herbs: Fresh basil or oregano could be added for an extra touch of freshness if desired.
Quick and Easy: This dish is a great weeknight dinner that combines minimal ingredients with a burst of flavor, making it perfect for busy nights.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: 315 kcal | Protein: 8 g | Carbohydrates: 50 g | Fiber: 6 g | Sugar: 8 g | Fat: 8 g | Saturated Fat: 1 g | Cholesterol: 5 mg | Sodium: 700 mg | Potassium: 500 mg | Calcium: 70 mg | Iron: 3 mg
Frequently Asked Questions:
Can I use fresh peas instead of frozen peas?
Yes, you can use fresh peas.
Just make sure to blanch them for a couple of minutes in boiling water before adding them to the pan, as fresh peas will take slightly longer to cook than frozen ones.
What can I use instead of Pecorino Romano cheese?
If you don’t have Pecorino Romano, you can substitute it with Parmesan cheese, Grana Padano, or another hard, salty cheese.
The flavor might vary slightly, but it will still be delicious.
Can I make this dish gluten-free?
Yes! To make this recipe gluten-free, use gluten-free elbow macaroni or any other gluten-free pasta of your choice.
Be sure to check that the tomato passata and other ingredients are gluten-free as well.
How can I make this recipe vegan?
To make this recipe vegan, simply omit the Pecorino Romano cheese or replace it with a vegan cheese alternative.
You can also replace the olive oil with another plant-based oil, and make sure the pasta is vegan (most elbow macaroni is, but check the label).
Can I make this ahead of time?
Yes, you can make the macaroni and peas ahead of time.
Store the pasta and tomato-pea sauce separately in airtight containers in the fridge.
When ready to serve, simply reheat the sauce and combine it with the pasta.
Add grated cheese just before serving if desired.
How do I avoid overcooking the pasta?
To avoid overcooking the pasta, follow the instructions on the package but subtract 1-2 minutes from the cooking time.
The pasta should be slightly undercooked when you transfer it to the sauce, as it will continue cooking in the sauce.
Can I use other types of pasta besides elbow macaroni?
Yes, you can use other types of pasta such as penne, rigatoni, or farfalle.
Just ensure the pasta is a similar size so it cooks evenly with the sauce.
How do I know when the onions are sautéed enough?
The onions should be soft, translucent, and slightly golden.
This usually takes about 3-5 minutes over medium heat.
Avoid browning them, as it can make the flavor bitter.
What if my sauce is too thick or too thin?
If the sauce is too thick, you can add a little more water or broth to thin it out to your desired consistency.
If it’s too thin, let it simmer a little longer to reduce and thicken up.
Can I add other vegetables to this dish?
Absolutely! You can add vegetables like spinach, zucchini, or bell peppers to enhance the flavor and nutrition of the dish.
Just sauté them along with the onions for the best results.