Pasta & Pea Soup
3 cloves garlic, minced
1 red onion, peeled and diced
1/3 cup Bertolli Extra Virgin Olive Oil Originale
2 x 400g crushed tomatoes (polpa)
¼ cup dry white wine
1 tsp sea salt
½ tsp black pepper, cracked
700g frozen or fresh baby peas
In a heavy based saucepan, sauté garlic and onion in olive oil on low heat until translucent, stirring.
Add tomatoes, wine, salt and pepper and cook stirring for 5 minutes.
Add peas and stir to combine, then place a lid on the saucepan and simmer on low for at least 1 hour, and up to 2 hours. Stir occasionally and adjust seasoning as needed for your taste.
Serve with soft polenta or as a sauce over ‘al dente’ pasta.