Pasta e piselli the original

Pasta e piselli the original

My dad didn’t eat much meat and this was one of our favourite pasta dishes.

It’s really simple, quick to make and really tasty!

It’s now a firm family favourite with my twin toddler sons too!

his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.

Ingredients for 1 serving

200 g chopped tomatoes, blended until smooth
80 g dried pasta
1 garlic clove, chopped or crushed
5 g fresh basil leaves, chopped
110 g frozen peas
15 g olive oil
30 ml water
1 pinch sugar
salt and pepper


  • Put a pan of boiling water onto the heat and cook the dried pasta for the manufacturers recommended time.
  • By the time it’s cooked, your sauce will be ready!!
  • Take a medium frying pan and pop it on a medium heat.
  • Add the oil to warm and after a minute add the garlic.
  • Infuse the oil with the aromatics before adding the peas  straight from the freezer.
  • After cooking these for a couple of minutes, add the tomatoes, pinch of sugar and 30ml of water.
  • Bring the sauce to the boil and reduce the heat to a simmer for a few minutes.
  • Season the sauce to taste and remove the sauce from the heat when it is lovely and thick.
  • When the pasta is ready, take it off the heat, add a splash of cold water to stop the pasta over cooking, drain and add it to the sauce along with the chopped basil.
  • Coat the pasta in your lovely thick sauce and plate up.

Recipe Notes

  • For this recipe, the dried pasta varieties I’ve used are Spaghetti, Rigatoni and Tagliatelle.
  • Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes.
  • Serve with a lovely green salad dressed with olive oil and balsamic vinegar!

Nella Foulds
Nella Foulds

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