Directions:
Cook pasta according to package directions. Heat olive oil in skillet over medium heat. Add garlic and cook for one minute. Add canned tomatoes and a quarter cup of starchy cooking liquid (from pasta pot) and cook for five to seven minutes. Add salt and pepper, to taste. Add frozen peas and cook for 1-2 minutes or until peas are warmed through.
Drain pasta. Add pasta to skillet with tomato and pea mixture. Top with 1/2 cup Parmesan cheese (or however much you like). Toss pasta with tongs. Serve in bowl with additional sprinkling of Parmesan cheese and freshly ground black pepper on top.
Cottage Mama’s Note: If you can’t find canned tomatoes with olive oil and garlic, try substituting Italian seasoned tomatoes or just use plain diced tomatoes. During the summer months try using diced, fresh tomatoes to take advantage of the delicious seasonal ingredients that are available.
Lindsay Wilkes is the owner and designer behind The Cottage Mama. She creates timeless, vintage inspired sewing patterns for children’s clothes. She is also a fabric designer for Riley Black Designers / Penny Rose Fabrics, author of the book ‘Sew Classic Clothes for Girls’ and can be seen teaching nationwide and online in her video series ‘Lessons with Lindsay’ sponsored by Baby Lock Sewing and Embroidery machines.
Looks so delicious!!
This looks so yummy… thanks for sharing the recipe with us!
I just love simple recipes like this. Why can’t I make these up myself? Duh.
Out of curiosity, it looks like maybe you drained the tomatoes before adding, or did you use the liquid? Thanks, MB
MaryBeth, I kept the liquid, but some of it reduces as it cooks.
Easy and yummy – thanks!
It looks delicious,
I am trying it today, does it keep well (re-heating)?
Thank you
Yes, it reheats really well!
It turned out delicious!
Thank you.