Peas In Tomato Sauce Revithia Me Saltsa Domata Recipes

PASTA WITH TOMATO AND PEAS

Pasta with Tomato and Peas image

Provided by Giada De Laurentiis

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 pound linguine
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan
1/4 cup grated Romano

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

PEAS IN TOMATO SAUCE (REVITHIA ME SALTSA DOMATA)

Peas in Tomato Sauce (Revithia Me Saltsa Domata) image

I found this wonderful recipe on greek-recipes.com but it started with dried chick peas. Not having the luxury of time, I ended up remaking the recipe with a slightly more convenient ingredients. This can be served either as a side-dish serving 4 or an entrée serving 2.

Provided by justcallmetoni

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
2 medium tomatoes, finely chopped or 2 medium equivalent amount canned tomatoes, diced
1/2 teaspoon sugar
1 tablespoon fresh oregano
1 tablespoon fresh basil
1 cup water
1 tablespoon tomato paste
1 medium zucchini, sliced
1 cup frozen peas
salt

Steps:

Remove peas from the freezer so that they can begin to thaw while the dish is simmering.
Add olive oil and onions to a large skillet over medium heat. Cook 2 or 3 minutes until the onions soften a bit. Add the minced garlic and stir a minute.
Add the tomatoes (canned and paste), sugar, oregano, basil, and water to the onions. Continue to cook another 5 minutes so that flavors begin to come together. Adjust seasonings as desired at this point. Add zucchini and cook 5 to 8 minutes. The zucchini should be cooked but still firm.
Add the thawed peas and stir again until the peas are warm, about 2 or 3 minutes.
Serve warm.

Nutrition Facts : Calories 95.4, Fat 3.8, SaturatedFat 0.6, Sodium 82.3, Carbohydrate 13.5, Fiber 3.5, Sugar 6.6, Protein 3.5

SPICED TOMATO SALTSA

Spiced Tomato Saltsa image

This spiced tomato saltsa recipe is courtesy of chef Jim Botsacos and is used to make his Roasted Jumbo Prawns.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Number Of Ingredients 11

Ingredients

1/2 cup extra-virgin olive oil
4 medium Spanish onions, sliced lengthwise
Coarse salt and freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 cup sweet wine, such as Mavrodaphne or sweet Marsala
1 can (32 ounces) diced tomatoes in their juices
6 whole allspice
6 whole cloves
2 sticks cinnamon, chopped into small pieces
2 tablespoons coriander seeds, smashed
3 tablespoons finely chopped fresh flat-leaf parsley

Steps:

Heat oil in a large, deep skillet over low heat. Add onions and a pinch of salt. Cover and cook, stirring frequently, until onions are soft but not browned, 20 to 25 minutes. Increase heat to medium-high, uncover, and continue cooking until onions are lightly browned. Add cumin and wine and cook until liquid is almost completely evaporated, 4 to 5 minutes. Add tomatoes and season with salt and pepper.
Place allspice, cloves, cinnamon sticks, and coriander seeds in a piece of cheese cloth; tie with a piece of twine to enclose. Add spice bundle to onion mixture, cover, and let simmer until thickened, about 20 minutes. Uncover, and stir in parsley; season with salt and pepper. Remove spice bundle from skillet, remove skillet from heat; keep warm until ready to serve.

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