This is a very simple light pasta dish with vegetables, and the nice thing is that you don’t have to go shopping for it if you sieved tomatoes and pasta in your pantry, peas in your freezer, parmigiano in your fridge, and parsley in your garden. In other words, all ingredients keep very well. If you can get good fresh tomatoes where you are, by all means use them instead! But with the ridiculously cold summer we’ve been having here, fresh tomatoes just aren’t good enough. The white wine is optional, it adds freshness and complexity to the dish.
I prefer mafaldine for this sauce because the combination of textures works very well. Mafaldine are ribbon pasta with wavy edges, named in honor of Princess Mafalda of Savoy. If you can’t find them, you can simply use tagliatelle.
For 2 servings
150-200 grams (1/3 – 1/2 pound) mafaldine or tagliatelle
200 ml (5/6 cup) sieved tomatoes, or 450 grams (1 pound) fresh tomatoes prepared like in this recipe
150 grams (1 cup) peas, fresh or frozen
1 shallot, minced
1 glass (100 ml) dry white wine (optional)
2 Tbsp extra virgin olive oil
salt and freshly ground black pepper
2 Tbsp chopped fresh flatleaf parsley
freshly grated parmigiano
Meanwhile, heat the olive oil in a frying pan and sauté the shallot over medium heat until translucent.