Creamy pasta with potatoes and peas Sicilian-style, a quick and economical first course, a creamy and delicious pasta soup and a true comfort food that is part of Sicilian cuisine and grandmother’s recipes and a delicious vegan and vegetarian recipe!
Pasta with potatoes and peas Sicilian-style with onion and tomato purée, perfect for when it starts to get cold — a tasty recipe for a simple yet very delicious pasta dish. My maternal grandmother wasn’t particularly fond of spending time in the kitchen; not that she couldn’t cook, but for her the stove was more a necessity than a hobby and she preferred to spend her time on other things. Grandma loved tending plants and the garden, doing DIY and much more, but cooking for her was mostly a necessity. She didn’t make many dishes; her meals were few and simple, yet all delicious. One of the dishes that most reminds me of her is this pasta and potato soup with peas, onion and tomato — an economical, humble dish that, when enriched with plenty of grated Parmesan, became delicious. Today I share this recipe with you and I really recommend that you try it, because in its simplicity it’s amazing. Before that, if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 6 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 11 oz short pasta
- 2 carrots (medium)
- 1 onion (medium)
- 14 oz potatoes
- 3/4 cup tomato purée
- 3/4 cup grated Parmesan cheese (or Grana Padano)
- to taste extra virgin olive oil
- to taste salt
- 1 cup peas (fresh or frozen)
- 4 1/4 cups water (approximately)
Tools
- Cutting board
- Knife
- Pot
Steps
To make the Sicilian-style pasta soup with potatoes and peas, start by peeling the potatoes, the onion and the carrots.
Cut the carrots and onion into cubes, place them in a large heavy-bottomed pot, add a generous drizzle of oil and sauté over medium heat.
Cut the potatoes into small cubes as well and add them, season with salt and let them absorb the flavors. Add the peas and, if they are frozen, rinse them first to remove any ice.
Cook for a few minutes and pour in 1 liter of water, then add the tomato purée. Put the lid on the pot, bring to a boil and cook for 15 minutes. Adjust the salt and add the pasta in the shape you prefer; my grandmother used to break spaghetti. Cook until done, stirring occasionally and adding a little water if needed.
When the pasta is cooked, turn off the stove, add a generous handful of grated cheese and mix well.
Plate immediately, let rest a few minutes and serve.
I recommend preparing only the amount of pasta you plan to eat right away; however, the potato-and-pea broth can be made a few hours in advance and used just before serving.
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