This is one of the best ways to use leftover marinara sauce. Not to mention it is quick and easy to prepare making it perfect for a midweek meal.
I find elbow-shaped pasta works the best for this but any small shape will do. Do not use canned peas for this dish, or any dish for that matter, but fresh peas can be substituted for frozen if you have them. If using fresh parboil them for one minute before making the soup. Keep the pasta separate from the soup base so it does not soak up all the liquid before serving.
Peas and Pasta
- 1 quart marinara
- 3 cups chicken stock
- 1 medium onion diced fine
- 1 bag frozen peas
- 1 box elbow macaroni
- 2 tbsp fresh oregano chopped fine
- 1 tbsp fresh parsley chopped fine
- Romano for grating
Pour frozen peas into a colander and rinse in cold water to break up. Cook pasta in boiling salted water until al dente. Strain pasta over frozen peas and then mix together in a bowl along with parsley and pepper and drizzled with olive oil. Set aside. In a four-quart pan fry onion in olive oil over medium heat until it turns golden. Add marinara, broth, and oregano and bring to a boil. Turn heat down to a simmer and cook until it begins to thicken, about 15 minutes. The finished soup base should be in between the thickness of minestrone and marinara. Season with salt and pepper. Fill a serving bowl halfway with peas and pasta, then spoon over soup base and dust with grated Romano. Serve with toasted bread and a light red wine.