Bimpy's Pasta Piselle
If Bimpy were a pasta, he'd be piselle. This dish is a true Bimpy classic and practically effortless. He unapologetically uses peas from a can and demands the use of ditalini pasta. I’m not saying you can’t use fresh or frozen peas or even a different pasta shape, I just wouldn’t want you to upset Bimpy. So that's on you.
WHAT YOU'LL NEED:
2 tablespoons olive oil
6 cloves garlic, crushed
2 15 oz. cans peas
1 28 oz. can tomato puree
1 lb. ditalini pasta
Grated parmesan or pecorino cheese
WHAT YOU'LL DO:
In a pot, heat 2 tablespoons of olive oil. Add 6 cloves sliced garlic and sauté until browned. Add 28 oz. can of tomato puree to garlic and bring to a simmer.
Boil 1 pound of ditalini in salted water, then strain.
Rinse both containers of canned peas, drain, and add to sauce along with ditalini. Stir everything until the peas are warmed up and nicely distributed into the ditalini.
Serve with grated parmesan or pecorino cheese.
Note: You can use less or more peas. I use 3 cans in this recipe if I really want to get my vegetables! I asked Bimpy—he approves.
Make it step-by-step with me below!
1. In a pot, heat 2 tablespoons of olive oil. Add 6 cloves of sliced garlic.
2. Sauté until browned.
3. Add can of crushed tomatoes to garlic and stir to combine.
4. Bring to a simmer.
4. Rinse canned peas, drain, and add to sauce.
5. Stir everything until the peas are warmed up.
(Smiley spoon is having too much fun).
6. Add cooked ditalini to the pot. I used orecchiette here. Please don't tell Bimpy!
7. Stir until the peas and pasta are nicely distributed.
Serve with grated parmesan or pecorino cheese.