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| A little story behind Pasta and Pea's? Of course, my dad loved pea's and with broken up vermicelli. Grandma use to make this once a week in the winter time. An inexpensive meal, but with those flavors etched in your mind forever. The sauce is a delicate flavor but rich in freshness. If she didn't have pea's in the house she'd use chick pea's or white beans. Remember, this is considered depression food in the 1930, we still love it here! |
In a food processor add :
3 cloves of cleaned garlic
1/2 cup fresh celery leaves
1/4 cup extra virgin olive oil
Puree till a fine mixture.
In a large deep sauce pan, add the oil mixture, heat, add:
2 (14 to 15 oz size) cans of pea's, saute pea's till starting to brown.
Add:
1/2 teaspoon each, parsley, basil, garlic powder, oregano
1 small can of tomato paste + fill can with white wine to stir out the leftover paste
1 can of chicken broth
1 cup water
1 cup of fresh whole tomatoes or fresh plum tomatoes pureed in food processor
Cook until sauce thickens around 1 1/2 hours on low.
Vermicelli:
Open a 1 lb box of vermicelli or (other pasta of choice) . Using half of the box, break into bite size pieces, taking the long pasta and snipping the ends around 1/2 in size, place in a bowl while cutting up your pasta(this was always my job as a little girl). Add the broken up pasta to a pot of salted boiling water. Boil till desired doneness.
Drain pasta and add to the sauce mixture. Serve with Italian Bread. enjoy!
