|Mom always made pasta fun, here is a childhood favorite!|
3 cloves of cleaned garlic
1/2 cup fresh celery leaves
1 sprig fresh oregano
4 fresh basil leaves
1 small sprig fresh rosemary
1/4 cup extra virgin olive oil
Puree in a food processor, till it becomes a fine mixture.
In a large deep sauce pan, add the oil mixture, heat, add:
2 drained (14 to 15 oz size) cans of peas, the above mixture and saute peas till they start to brown, around 10 minutes
1 tablespoon fresh chopped parsley
1/4 teaspoon red pepper flakes
1 small can of tomato paste + fill can with white wine to stir out the leftover paste
1 can of chicken broth
water if sauce gets too thick to add (around 1 cup)
1 cup of fresh whole tomatoes or 1lb fresh plum tomatoes pureed in food processor
All all above ingredients in a large saucepan.
Cook until sauce thickens around 1 1/2 hours on low.
Boil 1 pound of wagon wheel pasta in salt water till al dente to the bite. Drain. Pour sauce over and sprinkle generously with shredded grated Romano Cheese.