At first, our customers were a bit puzzled that we would combine pasta with potatoes, but really, it’s a classic Italian combination, and something my beloved mother made frequently. And it’s so beautiful and delicious that everyone’s up for it.
228-ounce cans whole peeled tomatoes, crushed with your hands
2 large yellow onions, sliced
¼cup chopped Italian flat-leaf parsley
5 large leaves fresh basil
¼cupextra-virgin olive oil
Salt and pepper
6 medium potatoes, organic Russet or other, diced
110-ounce box frozen green peas
¼pound cooked medium pasta shells
Bring the water to a boil in a large covered pot over high heat. Add the tomatoes, onions, garlic, and the parsley. Chop the basil and add to the pot along with the olive oil, salt, and pepper. Stir well to combine. Reduce the heat to medium and cook, uncovered, at a medium boil, stirring frequently for 30 minutes until it reduces slightly.
Add the potatoes and continue cooking for about 20 minutes, stirring occasionally, until the potatoes are soft. Add the peas and continue cooking for about 5 minutes, stirring once or twice until the peas are defrosted and heated through. Stir in the cooked pasta. Taste for seasonings.