Peas Braised in Tomato (Piselli Alla Napoletana)

1. 1

   In a small bowl, combine the tomato paste with the water.

2. 2

   Stir to dissolve.

3. 3

   In a heavy, medium, nonreactive saucepan, heat the olive oil over moderate heat.

4. 4

   Add the onion and cook until wilted, about 2 minutes.

5. 5

   Add the peas, salt and the diluted tomato paste and bring to a boil.

6. 6

   Reduce the heat to very low, cover and cook until the peas are very tender, about 15 minutes.

7. 7

   Uncover, increase the heat to high and boil vigorously until almost all the liquid has evaporated, 3 to 5 minutes.

8. 8

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.