 |
|
|
Pasta Pizzelli
Peas and Macaroni |
 |
|
2 cans green peas
2 cans tomato sauce 8 oz. cans
2 large onions cut in half and sliced
3 garlic cloves minced
dash of dried oregano
dash of dried basil
salt and pepper to taste
2 tablespoons of chopped fresh parsley (l tablespoon of dried will be ok)
l or 2 glasses of water
1/2 lb. small shell macaroni
|
Saute the onions and garlic in olive oil with the seasonings about ten minutes on low flame.
Add the tomato sauce and the peas.
cover and keep on low flame for about 20 minutes.
Cook the macaroni and add to the pot.
Simmer on low another 20 minutes or so.
An inexensive, quick and easy meal when it is late and you don't know what to make.
Serve with a salad and grated cheese and Italian bread.
|
 |
Preparation Time: Minutes |
Serves: 6 |
| Recipe Origin: United States |
|
Submitted by: |
|
Betty
New Jersey
United States |
|
|
|
|
| This recipe has been viewed 4525 times. |
|
|
