Easily The Best One Pot Meal In Under 30 Minutes

Ingredients

• 12 oz Frozen Peas (frozen, no need to thaw)
• 1 lb Ditalini Pasta (small tube pasta; small shells or medium shells work too)
• 0.5 cup Extra Virgin Olive Oil (plus extra drizzle at the end for flavor)
• 4 cup Water (use hot water for quicker cooking)
• 6 oz Tomato Paste (full 6‑oz can; can substitute with tomato puree or passata)
• 1 large Large Onion (diced)
• 0.75 cup Pecorino Romano (freshly grated; Parmesan can be used instead)
• 0.5 tsp Crushed Red Pepper Flakes (adjust to taste)
• 1 tsp Salt (plus to taste)

Instructions

1. Gather and Prep Ingredients

   Dice the onion, measure the olive oil, water, tomato paste, peas, pasta, cheese, and red pepper flakes.

   Time: PT5M

2. Heat Oil

   Add ½ cup extra‑virgin olive oil to the skillet and heat over medium‑low (about 4/10) until the bottom is coated.

   Time: PT2M

   Temperature: medium‑low

3. Sauté Onion

   Add the diced onion and sauté, stirring occasionally, until soft and translucent – about 7 minutes.

   Time: PT7M

   Temperature: medium‑low

4. Add Red Pepper Flakes

   Stir in ½ tsp crushed red pepper flakes and let them perfume the oil for about 20 seconds.

   Time: PT0M

   Temperature: medium‑low

5. Fry Tomato Paste

   Add the 6‑oz tomato paste, stirring constantly, and fry for 5 minutes until the oil turns a deep red and the paste is aromatic.

   Time: PT5M

   Temperature: medium

6. Add Water and Salt

   Pour in 4 cups hot water, add 1 tsp salt, and bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium‑high

7. Add Pasta and Peas

   Stir in the 1‑lb ditalini pasta and the frozen peas.

   Time: PT1M

   Temperature: medium‑high

8. Simmer and Stir

   Reduce heat to medium (about 5/10) and simmer, stirring frequently. Add a splash of hot water as needed to keep the pasta from sticking. Cook until the pasta is al dente, about 18 minutes.

   Time: PT18M

   Temperature: medium

9. Finish with Cheese and Olive Oil

   Turn off the heat. Stir in ¾ cup grated Pecorino Romano until melted, then drizzle a little extra virgin olive oil for shine. Adjust seasoning with more salt or pepper if needed.

   Time: PT2M

10. Serve

    Plate the pasta hot, optionally garnish with extra grated cheese and a pinch of red pepper flakes.

    Time: PT0M

Nutrition Facts

Calories

450

Protein

12g

Carbohydrates

70g

Fat

12g

Fiber

5g