Quick and Satisfying Easy Pasta and Peas with Tomato Sauce—A time saver and escape route are dinners I love to make and eat! When I was growing up, my family made this easy pasta and peas with tomato sauce any time we craved something comforting yet didn’t have all day to lavish in the kitchen.
It’s one of those Pasta and Peas With Tomato Sauce that’s so, so versatile—ideal for a weeknight dinner or a quick, cozy lunch. And the best part is that there are no fancy ingredients or a bunch of prep time required.
Just a few pantry staples—pasta, peas, tomato sauce!—and you’re golden. This creamy pasta and peas with tomato sauce will make you think of the meals enjoyed with loved ones around the table in Italy. Seriously, trust me, after you do this once, you’ll want to do this on repeat!
Why I Love Making Pasta and Peas With Tomato Sauce
This is one of those humble meals that always surprises people. It’s just pasta, green peas, and tomato sauce—but when cooked right, the result is creamy, rich, and deeply comforting. I first learned how to make this dish from my Italian friend’s nonna, and it stuck with me. No need for cream, no need for cheese (unless you want it!), and no complicated steps. It’s just honest, good food.
How To Make Pasta and Peas With Tomato Sauce
Recipe Overview
This peas and pasta with tomato sauce is just the recipe you need to add to your “hangry food” arsenal. It’s comforting and delicious, made with ditalini pasta, peas and a rich tomato sauce. And the best part? There are no elaborate tools or advanced cookery required to make it.
Key Details
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Cuisine: Italian
- Course: Main Dish
- Difficulty Level: Easy
- Yield: 4 servings
- Calories: Approx. 350-400 per serving
Let’s jump into the ingredients and get started!
Ingredients
For Pasta and Peas With Tomato Sauce, you’ll need just a few simple ingredients that you probably already have in your pantry or fridge. Here’s what you’ll need:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red chili, deseeded and finely chopped (optional for some heat!)
- 1 cup tomato puree
- 1 1/2 cups frozen peas
- 12 oz ditalini pasta (or any small pasta you prefer)
- 1 1/2 cups vegetable stock
- Salt and freshly ground black pepper, to taste
That’s it! Simple, right? The magic is in how these ingredients come together, creating a perfect balance of flavors.
Instructions
Step 1: Cook the Pasta
First, put on a pot of pasta. Bring a large pot of salted water to a boil. Ditalini or any type of small pasta can go into boiling water now. Cook according to the package instructions until al dente, usually for about 8-10 minutes. Drain the pasta and keep it aside when it’s done.
Step 2: Sauté the Onion and Chili
While the pasta cooks, heat the olive oil in a large skillet over medium heat before adding the finely chopped onion. Cook, stirring occasionally, for about five minutes or until the onion becomes soft and translucent. Stir in the red chili and cook for a minute more. A little heat comes from the chili if you want it; otherwise, you can skip it for a milder taste.
Step 3: Add Tomato Puree
Now pour the tomato puree and stir it into the onions and chili. Let it sit and simmer for 2-3 minutes until the flavors meld. Here’s where that rich, tangy tomato flavor comes into action!
Step 4: Add the Peas and Stock
Add the frozen peas and vegetable stock, stir to combine, and bring to a gentle simmer. Let it cook for about 5-7 minutes until the peas are tender and the sauce is slightly thickened. Season with salt and pepper to taste.
Step 5: Combine Pasta and Sauce
Add the peas and cook until everything is heated through and the sauce thickened, then add the pasta to the sauce. 3. Add the cooked pasta to the skillet and toss everything together, ensuring that the pasta is coated with the sauce. If the consistency is too thick for your taste, add more vegetable stock.
Step 6: Serve and Enjoy!
Divide your pasta and peas with tomato sauce between bowls, and if you have it, sprinkle with a little freshly grated Parmesan cheese. And just like that, you have a robust and delicious meal!
Exciting Variations and Serving Ideas
Looking to mix things up a bit? Here are some fun ways to make this dish your own:
- Add Protein: For a heartier meal, add some cooked chicken breast or crispy bacon. Or, for a vegetarian option, toss in some chickpeas for added protein and texture.
- Side Dish Ideas: This pasta pairs beautifully with a simple green salad dressed with olive oil and balsamic vinegar. You could also serve it alongside some crusty bread for a complete meal.
- Add More Veggies: Feel free to sneak in other veggies like zucchini, spinach, or bell peppers. They’ll cook quickly in the sauce and add even more nutrition to the dish.
Tips & Tricks
- Switch up the pasta: I’ve used chickpea pasta, penne pasta, and even broken spaghetti. Whatever you have on hand will work.
- Add protein: Stir in cooked chickpeas or diced chicken breast if you want to make it more filling.
- Make it creamy: Add a splash of cream sauce or stir in a spoonful of ricotta or cream cheese to make it richer.
- Toss in extras: Cherry tomatoes, red pepper strips, or even leftover romesco sauce can bring extra flavor.
- Vegan-friendly: This dish is naturally vegan if you skip cheese or use a dairy-free option.
Make-Ahead Tips and Storage Information
This dish keeps really well in the fridge. Here’s how I handle leftovers:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm it up in a skillet with a splash of water or broth to loosen the sauce.
- Freeze: It freezes well, though the texture of the peas may soften a bit. I freeze portions in resealable bags for up to a month.
- Make-ahead: You can cook the sauce a day in advance and store it in the fridge. Just boil the pasta and peas when you’re ready to eat.
Frequently Asked Questions
Do peas go with tomato sauce?
Yes! The sweetness of peas contrasts beautifully with the tanginess of tomato sauce. Together, they create a balance of flavors that’s both comforting and satisfying.
Can you cook peas and pasta together?
Absolutely! You can add frozen peas directly to the sauce or mix them in with the pasta as they cook. It’s an easy way to incorporate them into your meal without extra steps.
Can I use tomato sauce instead of pasta sauce?
Yes! Tomato sauce and pasta sauce are often used interchangeably. Tomato sauce tends to be a little thinner and more basic in flavor, which works great for this recipe.
Do Italians eat pasta with tomato sauce?
Yes! In fact, pasta with tomato sauce is one of the most iconic dishes in Italian cuisine. While the variations can vary, the classic combination of pasta and tomato sauce is enjoyed all over Italy.
Conclusion
Easy Pasta and Peas with Tomato Sauce is a commonly recognized Italian dish prepared in numerous ways. There could never be too many versions of a dish with creamy pasta and peas in tomato sauce to fall in love with.
This Italian-style pasta and peas recipe certainly tastes good and can be varied according to taste. If you like, you can prepare a huge batch to share with loved ones.
So if you are craving a filling and hearty meal, just grab pasta, peas, and tomatoes and get cooking! Enjoy!
Pasta and Peas With Tomato Sauce
Ingredients
Method
- First, put on a pot of pasta. Bring a large pot of salted water to a boil. Ditalini or any type of small pasta can go into boiling water now. Cook according to the package instructions until al dente, usually for about 8-10 minutes. Drain the pasta and keep it aside when it’s done.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat before adding the finely chopped onion. Cook, stirring occasionally, for about five minutes or until the onion becomes soft and translucent. Stir in the red chili and cook for a minute more. A little heat comes from the chili if you want it; otherwise, you can skip it for a milder taste.
- Now pour the tomato puree and stir it into the onions and chili. Let it sit and simmer for 2-3 minutes until the flavors meld. Here’s where that rich, tangy tomato flavor comes into action!
- Add the frozen peas and vegetable stock, stir to combine, and bring to a gentle simmer. Let it cook for about 5-7 minutes until the peas are tender and the sauce is slightly thickened. Season with salt and pepper to taste.
- Add the peas and cook until everything is heated through and the sauce thickened, then add the pasta to the sauce. 3. Add the cooked pasta to the skillet and toss everything together, ensuring that the pasta is coated with the sauce. If the consistency is too thick for your taste, add more vegetable stock.
- Divide your pasta and peas with tomato sauce between bowls, and if you have it, sprinkle with a little freshly grated Parmesan cheese. And just like that, you have a robust and delicious meal!
Notes
- Tomato sauce vs. tomato puree: Tomato puree or passata is smoother and less seasoned than pasta sauce, which often has herbs and spices. You can use pasta sauce if that’s what you have, but expect a slightly different flavor. To mimic tomato sauce from paste, cook tomato paste with olive oil and water until saucy.
- Make it creamy: For a creamy twist, stir in a spoonful of mascarpone or cream cheese at the end. This adds a lovely richness without overpowering the peas and tomato.
- Add protein: Chicken breast or Italian sausage pairs wonderfully with this dish. Brown the chicken or sausage first, then add the tomato sauce and peas.
- Pasta shape: While ditalini or penne are traditional, any short pasta like farfalle or shells works great. Chickpea pasta is a good gluten-free option.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water or stock to keep it moist. Freezing is possible but may soften the pasta texture.
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