Elisa Maranini, Ferrara
(Yield: 4 servings)
1 pound tagliatelle (packaged or
homemade: see pasta recipe on pages 306-7)
4 tablespoons extra-virgin olive oil
1 onion (diced)
1 celery stalk (diced)
1½ cups fresh peas
3 cups crushed or puréed tomato
salt and freshly ground pepper
Parmigiano cheese
1. Warm oil in large skillet over medium heat. Add onions and celery. Cook until onions are translucent. Add peas and continue cooking for another 5 minutes. Season with salt and pepper. Then add tomatoes, stirring often.
2.Once boiling, reduce heat to low and allow to simmer for approx. 20 minutes (add a little water if it thickens too much).
3.While sauce is cooking, bring large pot of salted water to boil.
4.Add tagliatelle and cook until al dente. Drain. Add pasta to skillet. Mix well.
Serve with freshly grated Parmigiano cheese.