I normally cook with frozen peas but was in for a treat when my parents brought round a bag of fresh West country garden peas. So sweet and tender, they look appealing to the eye and taste wonderful swirled into this aromatic fresh tomato and garlic sauce. My memory of shelling peas with my father is that the peas hardly ever made it to the saucepan as we would both be nibbling on them whilst we shelled. I am lucky that some peas made it into my sauce before we got to them! Hope you enjoy…
200g dry tagliatelle
120g fresh peas shelled
4 medium tomatoes
3 cloves of garlic crushed
1 green chilli finely chopped
1 tsp oregano
1/2 tsp salt
1/3 tsp sugar
1 1/2 tbsp extra virgin olive oil
1. To skin the tomatoes put in a bowl and pour boiling water over them. Let the tomatoes rest for 10 minutes, then drain water and the tomato skins will peel off right away
2. Use a blender to crush the tomatoes along with 2 cloves of crushed garlic. Whizz until you get a sauce consistency
3. Meanwhile par boil the fresh peas for 4 minutes and put aside
4. Also put on the tagliatelle to boil in slightly salted water. For it to be al dente simmer pasta on a medium heat for 7-8 minutes after it comes to the boil. Once done rinse and then drain. Add 1/2 tbsp of olive oil to prevent the tagliatelle from sticking
5. Heat 1 tbsp olive oil in a big saucepan throw in the oregano, chilli and the remainder of crushed garlic. Cook gently for 2 minutes and combine the tomato base made previously, add salt and sugar at this stage. Stir and simmer on a low heat for 7 minutes.
6. Combine the peas into the tomato sauce and slowly mix in the tagliatelle making sure each strand is covered in the sauce. Serve with a sprinkling of parmesan if you wish.