The snap peas with tomato is a simple and delicious side dish. They are a variety of pea known by various names such as snow peas, flat beans, or Marconi beans. Classified as legumes, but due to their nutritional characteristics, they are associated with vegetables. Their season is from April to June, and in terms of taste and cooking, they are very similar to green beans, but bigger and flatter. Great as a side dish, but also for preparing various dishes, such as first courses or savory pies.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 7 oz snap peas
- 3.5 oz tomato purée
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- to taste fine salt
- to taste black pepper
- to taste chili powder (optional)
Tools
- Kitchen Scale
- Pot
- Colander
- Pan
- Knife
- Wooden Spoon
Steps
To prepare the snap peas with tomato…
First, heat water in a pot to cook the snap peas. Once it boils, add them and cook for about 15 minutes from the resumption of boiling.
Meanwhile, take the snap peas, trim them with a knife or by hand, wash them, and cut them into smaller pieces.
In the meantime, pour the extra virgin olive oil into a pan, heat it, and sauté a peeled and halved clove of garlic.
Then remove the sautéed garlic and add the tomato purée, allowing it to flavor for a few minutes over low heat.
Once the snap peas are cooked, drain them and add them to the pan with the prepared tomato sauce.
Salt, pepper, and add chili powder to taste. If the sauce is too thick, add a little water.
Sauté the snap peas with the tomato in the pan for a few minutes, then serve them hot.
