Dorothy Elia's Peas and Macaroni

From Eliafamily

Ingredients

• 3 Tbsp. olive oil
• 1 stalk celery, cut
• 1 medium onion, cut
• 1 carrot, cut
• 1 pepper, cut
• 1 (16 oz.) can peas or 1 lb. fresh peas, cooked
• 1 (16 oz.) can tomato sauce or canned tomatoes
• 1/2 lb. linguine pasta
• 1 Tbsp. chopped parsley
• 1 Tbsp. chopped basil

Directions

In saucepan, saute the vegetables (celery, onion, carrot, and pepper) in oil until transparent. Add tomato sauce and bring to a boil. Add peas and liquid from peas and bring to a full boil again; simmer 5 to 10 minutes. Add more liquid if it boils down too much.

Break linguine in half and put in boiling water. Boil until it is al dente (about 10 to 12 minutes). Add linguine to tomato mixture; stir well. Garnish with grated cheese when served. Serves 4 to 6 people.

Attribution

Submitted by: Dorothy Elia for the 2004 Elia Family Recipe Book.

Notes on attribution: Requested by Jennifer Majewski.