Pasta and Peas

My Aunt is an awesome, awesome cook. She's one of those people who can take anything and whip it together with some spices and makes it into an amazing dish. I'm totally not like that-I have to have a recipe to follow for the most part. I wish I was more like her because maybe then I'd enjoy cooking as much as she does! It's hard to get recipes from her too because most of the time she doesn't use one...she can taste something and know what's missing from it. It's a gift I tell ya! I did manage to get this recipe of hers though and I finally made it last night.


Pasta and Peas
olive oil
2 cloves garlic, minced
2 tsp basil
1/4 tsp pepper
2 oz tomato sauce
1 cube vegetable boullion
1 can of peas, undrained
water
1/2 tsp sugar
cooked pasta (I used roughly 4oz of ditalini)


1. In a large skillet, pour in enough oil to lightly coat the bottom of the pan. Add garlic, basil and pepper and saute a few minutes.

2. Add tomato sauce and cook for 2 mins.

3. Add peas, bouillion, and 1 can of water (fill the pea can with water). Cook 5mins.

4. Add sugar and pasta. Cook 5 mins.


Notes: My recipe said to use 1 tsp of pepper and I did and holy cow it was very peppery. I cut it down to 1/4 tsp thinking it would be enough. The dish should have a little bit of a spice to it, but 1 tsp was way too much. If you feel it needs more, by all means add more! And as far as the pasta goes-any shape will do, but I like the smaller sized pasta for this dish. When it comes time to add it, you want the end result to be pretty soupy. I made a half of a 16oz box and slowly added the pasta and mixed it up. The pasta will absorb some of the broth so keep that in mind as well!



This turned out very yummy! Even though it was a tad peppery, we all enjoyed it-Avery couldn't stop eating it!