1 teaspoon dried basil
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)
Fresh basil, chopped (for garnish)
Directions
1. Cook the ditalini pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
4. Add the minced garlic and sauté for another minute, being careful not to let it burn.
5. Pour in the crushed tomatoes and stir in the oregano and basil. Season with salt and pepper to taste.
6. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.
7. Stir in the peas and cook for an additional 5 minutes until they are heated through.
8. Combine the cooked pasta with the sauce, mixing well to ensure the pasta is evenly coated.
9. Serve hot, topped with grated Parmesan cheese and a sprinkle of fresh basil, if desired.
Variations & Tips
For a richer flavor, you can add a splash of red wine into the sauce while it’s simmering. If you’re vegetarian or vegan, simply omit the Parmesan cheese or use a plant-based alternative. You can also enhance the dish by adding sautéed mushrooms or diced bell peppers to the sauce. For a protein boost, throw in some cooked Italian sausage or grilled chicken.
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