Peas In Tomato Sauce Revithia Me Saltsa Domata Recipes

Steps:

• For the meatballs: In a large bowl, mix together the lamb, couscous, scallions, garlic, egg, parsley, olive oil, mint, oregano, salt, cumin, cinnamon, and cayenne pepper. Form the mixture into 15 to 16 (2-inch diameter) meatballs.
• For the sauce: Heat the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook until brown on all sides, about 6 minutes. Add the marinara sauce, cinnamon sticks, and ground cinnamon. Bring the sauce to a boil and reduce the heat to a simmer. Cook, turning occasionally, until the meatballs are cooked through, 10 to 12 minutes. Discard the cinnamon sticks. Transfer the meatballs and sauce to a large bowl and serve.

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.

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.

Steps:

• Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until the edges start turning golden, about 1 minute. Add the tomato paste to the skillet and cook, stirring, 1 minute. Add the red pepper flakes, then add 1 1/2 cups of the boiling water; stir to dissolve the tomato paste. Simmer until reduced by half, about 5 minutes, adding the peas halfway through. Season with salt.
• Meanwhile, add the pasta to the boiling water and cook until softened but not cooked through, 2 to 4 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the skillet along with the basil; toss over medium heat, adding more of the reserved cooking water if needed, until the pasta is al dente. Remove from the heat and stir in 1/4 cup parmesan. Top each serving with basil and the remaining parmesan.

Steps:

• Combine the tomatoes, garlic, salt, pepper, balsamic vinegar, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Stir in the chick peas. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes and chick peas, sprinkle on the cheese, and serve.