Pasta and Peas with Zesty Red Sauce

Plum tomatoes, olives and peas over rotini pasta topped with parsley.

Author:Vegetatian Times, 1999.11
Yield:4 servings
Prep time: 00:15
Cook time: 00:25
Category:Main Courses


12 oz. rotini pasta, (or penne pasta)
2 tsp. olive oil
1 medium onion, finely chopped
1 cloves garlic, minced
28 oz. plum tomatoes
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1/4 tsp. black pepper, freshly ground
2 cups frozen peas
1/2 cups black olives, pitted
1/2 cups fresh Italian parsley, chopped
 Parmesan cheese, grated


  1. Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta, stirring occasionally, until just tender, about 10 minutes.
  2. Meanwhile, in large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until beginning to brown, 5 to 6 minutes.
  3. Add garlic and cook, stirring, 30 seconds.
  4. Add tomatoes with liquid, breaking up tomatoes with back of spoon. Stir in salt, red pepper flakes and pepper. Reduce heat to medium-low and cook, stirring occasionally, until mixture is slightly thickened, about 6 minutes.
  5. Stir in peas and olives if desired and heat through, about 2 minutes. Taste and adjust seasonings. Remove from heat and stir in parsley.
  6. Drain pasta and transfer to shallow serving bowl. Add sauce and toss to combine. Serve hot, sprinkled with grated cheese if desired.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Sodium 671mg28%
Total Carbohydrate 87g29%
Dietary Fiber 9g36%
Total Sugars
Includes Added Sugars
Protein 17g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.