Penne Regatta

Penne Regatta with basil tomato sauce with fresh spring peas

Yield: 4 to 6 servings.

Ingredients

• 1 pound dried penne regatta pasta
• 2 tbsp. extra virgin olive oil
• 1 to 2 garlic cloves, chopped
• 1 small onion or 1 large shallot, chopped
• 1 19-ounce Italian whole plum tomatoes, crushed
• Coarse salt and freshly cracked black pepper, to taste
• About 1 cup fresh shelled peas
• Freshly grated Parmesan cheese, to taste
• Handful fresh basil, torn or chopped

Method

1. Bring large pot of salted water to a boil.
2. Add olive oil to skillet over medium heat.
3. Add onion, garlic and sauté for 2 minutes. Add tomatoes. Let simmer for 15 to 20 minutes.
4. While sauce is cooking add pasta to boiling water. Cook until pasta a dente, about 8 to 10 minutes, adding peas during last 2 minutes of cooking time. Drain and toss with sauce.
5. Season with salt and pepper, to taste. Stir in fresh basil. Serve with freshly grated parmesan. Serves 4 to 6 depending on appetite.