Ciambotta Italian Vegetable Stew (Zucchini, Eggplant & Potato Stew)

This traditional Ciambotta recipe is a rustic Italian vegetable stew made with fresh summer zucchini, eggplant, potatoes, bell peppers, tomatoes, onions, garlic, and Italian herbs. This hearty yet light Italian zucchini eggplant and potato stew is the perfect vegetarian meal for a quick lunch, an easy weeknight dinner, or a delicious summer side dish when garden vegetables are in season.

Ready in just 30 minutes, Ciambotta showcases the true essence of Italian cooking — simple, seasonal ingredients combined to create incredible flavor. The vegetables slowly simmer together in a light tomato sauce infused with garlic, extra virgin olive oil, and fragrant Italian herbs, creating a comforting dish that is naturally healthy and satisfying.

This classic Italian vegetable stew is even better the next day when the flavors have had time to deepen, making it perfect for meal prep or enjoying throughout the week. Serve it with crusty Italian bread to soak up the flavorful sauce, over creamy polenta, or alongside your favorite Italian dishes.

A celebration of summer vegetables, Ciambotta is proof that simple ingredients can create the most memorable meals.

Tips for Making  Ciambotta Italian vegetable stew

1. Choose fresh zucchini:
Select firm, fresh zucchini that are free from soft spots or blemishes. There is no need to peel the zucchini — the skin adds color, texture, and nutrients to the stew.

2. Pick the right potatoes:
You can use any variety of potatoes for Ciambotta, but starchy potatoes like russet potatoes will break down as they cook and naturally help thicken the tomato sauce. Don’t discard the potato cooking water — adding a little to the stew helps create a richer sauce while adding extra flavor and body.

3. Season with simple Italian flavors:
The beauty of Ciambotta comes from simple seasoning. Salt, black pepper, garlic, and fresh Italian herbs like parsley bring out the natural flavors of the vegetables. Add delicate fresh herbs toward the end of cooking to preserve their bright flavor and freshness.

Shop the picture : Stainless steel saute pan

Ingredients

• 2 medium size zucchini
• 3 medium potatoes
• 1 small eggplant peeled
• 1 cup diced celery
• 2 bell peppers
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 chopped onion
• 2 cups cherry tomatoes
• 1 cup marinara sauce
• 1 cup water
• 2 Tbsp, chopped Italian parsley

Instructions

1. Start by peeling and cutting the potatoes and eggplant into medium size cubes. Then boil the potatoes in salted water until fork tender. Save one cup of the water before draining
2. In a saute pan over medium high heat add the olive oil add the onion and  garlic. Sauté until soft and just begin to brown. Add the celery, peppers, eggplant, cherry tomatoes, marinara sauce and potato water. Simmer until sauce thickens and tomatoes burst. Add the zucchini.  and par boiled potatoes to the  tomato mixture
3. Simmer until the zucchini and potatoes are fork tender but still crisp. Add the Italian parsley. ENJOY!!!!

Crispy pan fried chicken cutlets

These crispy breaded chicken cutlet recipe are pan fried and they were a staple in my  childhood growing up  and in many Italian kitchens. They ae  juicy, crispy delicious and so easy to make.

Serve the cutlets along side a salad for a light lunch or dinner. Growing up chicken cutlets were a stable on Sundays, along with Sunday sauce (primo) the cutlets were part of the second  course (secondo piatti)

It’s a great chicken recipe that can made ahead of time and fried when your ready to serve, it is also freezer friendly.

Tips for better  crispy pan fried chicken cutlets

1. Slice the chicken breast in half and pound thin this allows for quick cooking and tenderizes the chicken.
2.  Season both the chicken and the breadcrumbs

2. Adding water to the egg wash makes it the ideal for breading.

3. Refrigerating the chicken breast for at least 30 minutes after breading it helps the breadcrumbs stay on the chicken.

4. Use the right frying oil. I use a canola olive oil blend.  If you would like a lighter version try my  oven fried lemon chicken cutlets they are so good or my easy  crispy oven fried  chicken bites

Ingredients

• 1 1/2 lb. skinless boneless chicken breast
• 4 cups canola olive oil blend for frying
• 1 lemon
• 2 cups breadcrumbs
• 1 cup grated parmesan cheese
• 2 Tbsp chopped Italian parsley
• 2  eggs slightly beaten
• 2 Tbsp. water
• Salt and pepper to taste
• Lemon slices for serving

Instructions

1. Start my pounding the chicken breast thin in-between two pieces of plastic wrap until thin and the same thickens
2. In a bowl drizzle the chicken with lemon juice  from one lemon salt and pepper to taste.
3. Meanwhile in a bowl add the eggs and water wisk slightly. In another bowl combine the breadcrumbs, parmesan cheese, lemon zest and Italian parsley.
4. Coat the chicken breast first in the eggs then in the breadcrumb mixture well coating on all sides
5. Over medium high heat bring the oil to medium. Begin frying the chicken in batches until golden brown on all sides. About 3 minutes per side.
6. Drain on paper towels, sprinkle with additional Italian parsley serve with lemon slices and Enjoy!!!!

Spaghetti alla  Nerano

Spaghetti alla Nerano is an Italian pasta dish invented in the village of Nerano on the Sorrento peninsula, made with spaghetti, fried zucchini, provolone and parmesan.

It’s an easy vegetarian pasta recipe that can be ready in less than 30 minutes. If your craving pasta and want  quick and easy too, this is the prefect recipe.

Things to know about spaghetti alla Nerano

The key to getting the toasted sweet taste of the zucchini is by deep frying.  I get questions about alternatives to frying, I tried roasting, baking, and air frying my conclusion? Sometimes you just have too deep fry not only to preserve the taste but most important the integrity of the recipe.

And there you have it a  delicious dish of spaghetti all Nerono, capturing the essence of Italian cooking right in your kitchen. With it’s simple ingredients and rich flavors, this pasta recipe is a testament to the beauty of Italian cooking, where quality and simplicity go hand and hand.

Ingredients

• 2 medium size zucchini
• 1/2 lb. spaghetti
• 2 cups canola olive oil blend for frying
• 1/2 cup torn basil leaves
• 3 Tbsp. butter
• 1 Tbsp. finely minced garlic
• 2 Tbsp. minced shallots
• 1 cup freshly grate parmigiana Reggiano cheese
• 1 cup freshly grated provolone cheese
• 2 cups pasta water
• salt and pepper to taste

Instructions

1. Bring the oil to medium high heat
2. slice the zucchini into thin slices or small dice
3. Fry the zucchini until golden brown. remove and drain on paper towels add the  torn basil leaves to the fried zucchini salt and pepper to taste.
4. Make the sauce while you are cooking the spaghetti el dente- by adding the butter to a clean pan, then add the garlic and shallots and cook until soft and translucent.
5.  Add the pasta water lower the heat and simmer until sauce thickens add the cheese cook just until cheese melts, just a few minutes. Then add the zucchini reserve some to garish  the plate. Toss the spaghetti in this delicious vegetarian sauce. Grate more cheese over the top and ENJOY!!!!

Garden Zucchini  with Savory Meat Filling

Zucchini season is here in California, and if you’re like me, you’ve got more garden-fresh zucchini than recipes to use them! Whether I’m frying, baking, mashing, serving them raw, or stuffing them—zucchini is always on the menu this time of year.

These Garden Zucchini with savory meat filling  are one of my favorite ways to enjoy a summer harvest. They look impressive, but they’re surprisingly easy to make. Most of the effort is in the prep. Once they’re stuffed and assembled, just pop them in the oven and bake—no last-minute fuss! They’re perfect for a simple summer dinner or a make-ahead crowd-pleaser.

Things to know about this garden zucchini with savory meat filling

Start by washing and cutting the zucchini in half. With a tablespoon remove the inside being careful to leave the skin intact. Next give them a good rub of olive oil, garlic, salt and pepper.

Now your ready to roast them  for 15 minutes while you make the stuffing. To make the filling heat the olive oil and butter, then add the onion and garlic, cook until tender.

Add the ground beef and reserved zucchini when the onions begin to turn brown. Brown the beef then add the rice, this is the time to salt and pepper, now add the chicken stock and cook covered for 10 minutes or until the rice is bite tender.

At this point you may need more stock, only add small amounts at a time, you don’t want a wet stuffing. After the filling is off the fire add the parmesan cheese and herbs, fill zucchini skins with the stuffing, top with marinara sauce and mozzarella cheese and bake at 350 for 30 minutes.

This is a prefect make ahead meal, it’s freeze friendly and taste even better as a reheat and of course like most of my recipes it’s customizable, you can use ground turkey or chicken or use tofu if you want to go the vegetarian route.

Which ever way you go it will be delicious, let me know if you make this recipe, leave me a comment down below and please don’t forget to tag me on Instagram, I love hearing from you !!! If you are like me with more zucchini than recipes try my vegetarian zucchini and tomato pasta recipe, it’s delicious and easy to make.

Ingredients

• 4 zucchini sliced
• 1/2 lbs. extra lean ground beef
• 1 cup brown rice
• 1 cup chicken stock
• 2 cups prepared marinara sauce
• 2 tomatoes chopped
• 1/2 chopped onion
• 2 Tablespoons chopped garlic
• 2 tablespoons each chopped Italian parsley and basil
• 1/2 cup parmesan cheese
• 1 cup shredded mozzarella
• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees
2. Cut zucchini in half with a spoon remove the insides and set aside
3. Rub zucchini skins with  olive oil, garlic,  salt and pepper
4. Roast the zucchini skins for 15 minutes
5. Mean while in a large saute pan in 2 tablespoons each of butter and olive oil saute the onion and garlic until tender and just beginning to brown
6. Add the ground beef and reserved zucchini cook until brown
7.  Add the rice and tomatoes salt and pepper now
8. Add the chicken stock
9. Cook covered for 10 minutes
10. Add the parmesan cheese and herbs
11. Fill zucchini with the stuffing
12. Pour the marinara sauce over them
13. Top with the mozzarella
14. Bake covered  for 30 minutes

Easy Mediterranean Puttanesca Pasta Salad

Easy Mediterranean Puttanesca pasta salad is a bold and zesty  classic, combining the briny, savory flavors of traditional puttanesca sauce with the ease of a chilled pasta salad. Made with al dente pasta, juicy cherry tomatoes, olives, capers, garlic, and a touch of anchovy, it’s tossed in a light vinaigrette and finished with fresh herbs. Perfect for summer picnics, potlucks, or a quick Mediterranean-inspired lunch.

 This Easy Mediterranean Puttanesca Pasta Salad  sauce might have a scandalous past, history has it was made by prostitutes, for it’s powerful aroma,  used to drawn  customers.

I don’t know how much is fact and how much is fiction, I love the history behind the recipe.

I know growing up we referred to it as the sauce of the prostitutes. The combination of garden fresh tomatoes, anchovies, olives and capers, gives this Puttanesca sauce a robust rich flavor, with aroma that still draws people to  a different room,…. The  kitchen.

I like simple recipes, that come together in less than an hour, but from the looks of the meal we can tell our friends it took hours. Serve it up in pretty white dinner plates  add some festive napkins and you have a beautiful table and meal, that comes together in 30 minutes, is quick and easy for family weekday dinners and just fancy enough for Saturday date night.

It’s a simple raw sauce with bold flavors, created by strong flavored ingredients.

Things to know about this Easy Mediterranean Puttanesca Pasta Salad

I used large shells, in this  puttanesca pasta recipe you can use any shape pasta you like, even gluten free,  also I used kalamata olives, I love their pungent taste.

Traditionally the olives used by mother were picked on our family farm in Tuscany, she would cure them in a salt and water solution she changed every few days,  for weeks.

until the bitterness was drawn out. They went from a shiny purple to a shriveled up olive, she marinated in olive oil, garlic, orange rind, and red pepper flakes, they were delicious and time consuming.

Although you can customize this recipe to fit your lifestyle and taste, it’s  important in this recipe to use  flavorful olives, and don’t omit the anchovies this raw sauce needs the salty goodness they provide. One more thing, you should  use albacore tuna.

I hope you try this and the part I like  best…..Let me know how you liked it!!!!

Ingredients

• 1/2 lbs. large shell pasta cooked according to package directions (el Dente) reserve 2 cups of pasta water before draining
• 1 cup olive oil
• 1/3 cup balsamic vinegar
• 1 small chopped red onion
• 2 Tbs. chopped garlic
• 4 anchovy fillets
• 1/2 cup capers
• 1/2 cup chopped kalamata olives
• 4 cups chopped mixed tomatoes
• 2 cans albacore tuna packed in oil undrained
• 1 Tbs. each chopped Italian parsley, basil,  thyme and red pepper flakes
• 1 cup  crumbled feta cheese
• Salt and pepper to taste

Instruction

1.  Cook pasta according to package directions reserving 1 cup of the water
2. Mean while prepare your dressing
3. Add onion, garlic,herbs, salt and pepper to the olive oil and balsamic vinegar
4. Then Add the Tomatoes let sit for 10 minutes
5. Add the rest of the ingredients except the feta cheese
6.  mix in the pasta and resevered pasta water
7. Salt and pepper to taste
8.  Top with the feta cheese and Enjoy!!!!

Shrimp fra diavolo recipe

Shrimp fra diavolo recipe is a delicious Italian dish made with large juicy shrimp cooked in a hearty, spicy tomato sauce with garlic, white wine and Italian herbs.

This spicy shrimp recipe is ready in 20 minutes, making it an easy weeknight. But also fancy enough for date night or Saturday dinners with friends.

 About this Shrimp Fra diavolo recipe

Unlike regular spaghetti sauce , fra  Diavolo sauce is spicy. How spicy depends on your taste. It’s also thicker and more concentrated. And although its loaded with flavor the ingredients are simple.

Unlike Arrabiata sauce , which is also spicy, fra Diavolo sauce never includes basil or capers, and is usually paired with shrimp.

I like to serve this with crusty Italian bread to sop up all the delicious sauce, or pasta for a complete satisfying meal.

Shop the recipe

large shrimp

dried oregano

extra virgin olive

Ingredients

• 1 Lbs. large shrimp peeled and deveined (16-20)
• salt and pepper to taste
• 2 tsp. red chili flakes
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1 cup chopped garlic
• 1 Calabrese red chili pepper sliced
• 1 cup white wine
• 3 cups cherry tomatoes
• 2 cups marinara sauce
• 1 Tbsp. dried or fresh oregano
• 1/2 cup chopped Italian parsley

Instructions

1. Clean the shrimp wash and pat dry season with salt, pepper and the 2 tsp. red pepper flakes
2. Over medium high heat add 2 Tbsp. of the olive oil. Add the seasoned shrimp and saute for 1 minute remove. Don’t overcook. The shrimp finishes cooking in the sauce.
3. In the same pan add the remaining oil heat until shimmering . reduce the heat  to medium add the onions,  garlic ,  and the Calabrese chili saute until soft and translucent.
4.  Add the cherry tomatoes saute for 5 minutes before deglazing the pan with the white wine. Wait until  the wine is completely evaporated before adding the marinara sauce and the oregano
5. Simmer  the sauce for 15 minutes. use a potato masher to mash the tomatoes. Return the shrimp to the sauce  just to heat through add the Italian parsley.  ENJOY!!!

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Italian Tortellini Antipasti Pasta Salad

The weather in Northern California is heating up, when that happens it gets  me thinking about cool pasta dishes for those Summer night meals.

This Italian Tortellini Antipasti pasta Salad recipe is a prefect side dish for hot weather cooking, or if your like me it could be the whole meal.

This pasta dish can be on your table in less then thirty minutes, perfect for last minute dinner, lunch or a quick side for those barbecues.

I make it the day before, it taste better to me after a few hours.

Another thing about this recipe you don”t have to stick to the recipe 100%. if  you don’t have  all the ingredients add something else.

Make it your own by blending different ingredients and different pasta, it’s easy.

Start with the dressing and build from there, adding or subtracting ingredients to make it yours. If you like salami add more or if you don’t add less or if you hate salami leave it out all together. You get the idea.

If your going to use tortellini they cook quickly, 2 to 3 minutes, don’t over cook. to stop the cooking process after draining run under cold water.

Add grilled protein to make it a meal…….ENJOY

A few things to know about this Italian Tortellini pasta salad

I make this cold Tortellini pasta salad the day before, it taste better to me after a few hours in the refrigerator for.

Another thing about this Italian cold tortellini recipe is you don’t have to stick to the recipe 100%. if  you don’t have  all the ingredients add something else.

Make it your own by blending different ingredients and different pasta, it’s easy.

Start with the dressing and build from there, adding or subtracting ingredients to make it yours.

If your going to use tortellini they cook quickly, 2 to 3 minutes, don’t over cook. To stop the cooking process after draining run them under cold water.

One more thing you can add grilled protein to make it a meal…….ENJOY

Ingredients

• 1/2 Lb. store bought  spinach tortellini
• 1 cup each chopped cherry tomatoes, black and green olives, and spinach
• 1 cup chopped salami and pepperoni
• 1 cup each chopped mozzarella and provolone
• 1 cup chopped pepperoncini
• 1 cup chopped red onion
• Instructions
• Make the dressing By combining 2 Tbs chopped garlic
• 1 tablespoon each mixed herbs basil Italian parsley and thyme
• 1 tablespoon Dijon mustard
• 1/2 cup extra virgin olive oil
• 1/3 cup red wine vinegar
• 1/4 cup lemon juice
• Salt and pepper to taste
• Whisk all ingredients for the dressing together set aside
• AssembleCook tortellini according to package directions reserving 1 cup of pasta water before draining
• Add all  ingredients to the vinaigrette dressing  , add cooled tortellini and reserved pasta water last
• Toss to blend, refrigerate to combine flavors.
• Top with additional cheese and ENJOY !!!

Spring Pasta e Piselli

Of all my childhood pasta dishes this Spring pasta e  Piselli was my favorite, and still is!!! It’s a simple vegetarian Italian pasta recipe your whole family will love.

I have fond childhood memories of my mom,  two older sisters and I sitting around a wooden picnic table my father build, shelling  fresh from the garden Spring peas.

If you don’t have access to fresh peas, frozen peas are a great alternative and can be used when a recipe calls for peas.

As far as pasta  shape, any short tubular pasta such as tubetti or ditali works well in this recipe.

My family’s version of Paste e Piselli is vegetarian. You can add pancetta or bacon to the onion mixture, if you want.

The most important ingredients in this few ingredient paste and peas are freshly ground black pepper and freshly grated parmesan cheese.

Why I love this Spring pasta e Piselli recipe

The first and most important reason I love this Spring pasta e piselle (Pasta and peas) recipe is, it’s delicious!!

Not only is this vegetarian pasta dish delicious, the second reason I have had a life long love affair with this Pasta e Piselli recipe it’s super easy, uses few ingredients and my whole family loves it !!

Happy Summer my friends!!! Give this recipe a try and please don’t forget to leave me a comment with your experience. I love hearing from you, it’s my favorite part!!

Ingredients

• 1/2 Lbs. small pasta
• 3 cups peas
• 4 cups Chicken or vegetable stock
• 3 Tbs. olive oil
• 1 yellow onion chopped
• 2 Tbs. minced garlic
• 2 Tbs. chopped Italian parsley
• 1 Tbs. red pepper flakes
• 1 cup grated parmesan
• Salt and freshly ground pepper to taste

Instructions

1. In a medium size stock pot bring the olive oil to medium heat
2. Add the onion, parsley, garlic and red pepper flakes saute until tender, fragrant and just beginning to brown
3. Add the peas saute 5 minutes salt and pepper
4. Add the Stock simmer for 10 minutes
5. Remove 2 cups of the pea and broth mixture and either blend in a blender or use an immersion blender to blend to a smooth consistency. Then return back to the pot.
6. Add the pasta and simmer until the pasta is al dent, about 7 minutes.
7.  Add a generous amount of freshly grated parmesan and freshly ground black pepper
8. ENJOY!!!!

Pesto chicken farfalle pasta

This pesto chicken farfalle pasta recipe is made with  farfalle pasta, basil pesto, chicken and broccoli,  it is  a delicious pasta meal complete with juicy chicken and healthy broccoli. Not only is it healthy it is easy and  delicious. And the best part??? This past dish can be on your table in thirty minutes.

The addition of fresh or store- bought pesto and a good quality parmesan cheese takes this humble dish to a new level. This easy pasta dish comes together in under 30 minutes and makes  a great weeknight family dinner!!!

Variations on pesto chicken farfalle pasta

1. Pesto chicken farfalle pasta with spinach: Stir in 4 cups of chopped baby spinach the last few minutes along  for extra greens .
2. Spicy pesto chicken farfalle pasta : Mix in some red pepper flakes or chopped fresh chilis along with the onion and garlic for a spicy kick.
3. Lemon pesto chicken farfalle pasta: Add a squeeze of fresh lemon and lemon zest from one lemon for a bright citrus flavor.
4.  Shop the picture: stainless Steele oil can

Ingredients

• 1/2 lb. farfalle pasta
• 2 boneless, skinless diced chicken breast
• 1 Tbsp each onion, garlic, onion and paprika powder
• 4 cups cut and washed broccoli florets
• 2 Tbsp. olive oil + 2 Tbsp. butter
• 2 Tbsp. minced garlic + 1 cup chopped onion
• 1 cup white wine
• 1 cup fresh or store bought  basil pesto
• 1 cup pasta water
• Salt and pepper to taste

Instructions

1. Stat by washing the chicken  pat dry
2. cut the chicken into medium size dice add to a bowl season with salt, pepper, onion, garlic and paprika powder. Massage the spice mixture into the chicken . set aside while you make the sauce and the pasta is cooking.
3. Cook your pasta in salted boiling water el dente add the cut broccoli the last 5 minutes.
4. In a saute pan in the oil and butter over medium high heat saute h onion and garlic until soft and translucent. Turn the fire up to medium high add the seasoned chicken and saute until golden brown.
5.  lower the fire back to medium deglaze the pan with the white wine waiting until absorbed before adding the pasta water. Simmer until sauce thickens about 10 minutes.
6. Add the pasta and broccoli to the pan sauce. mix in  the grated parmesan cheese
7. Ladle into pasta bowls top with more cheese and ENJOY!!!

Italian Pasta e Piselli Recipe (Pasta and Peas in Tomato Sauce)

Italian Pasta e Piselli in tomato sauce is a classic, comforting pasta dish that’s both simple and satisfying. Made with everyday ingredients, it comes together quickly for an easy vegetarian meal that’s perfect any night of the week.

Tender small pasta is tossed with sweet cherry tomatoes, onion, garlic, and fresh or frozen peas, creating a light yet flavorful sauce that feels rustic and homey. Even though the ingredients are simple, the finished dish is rich, fresh, and deeply satisfying.

Just like the white sauce version of pasta e piselli, this tomato-based variation is versatile and pantry-friendly. It’s the kind of recipe you can make anytime, using ingredients you likely already have on handThings to know when making Italian Pasta e Piselli Recipe (Pasta and Peas in Tomato Sauce)

For the most authentic flavor, use fresh shelling peas when they are in season. Sweet, tender farm-fresh peas add incredible texture and flavor to this classic Italian pasta dish. If fresh peas aren’t available, frozen peas are an excellent substitute and work beautifully year-round. I often freeze extra peas from my garden or the farmers market to enjoy this recipe even during the colder months.

To enhance the flavor, finish the dish with fresh basil for a bright, aromatic touch. A generous sprinkle of high-quality Parmigiano Reggiano adds richness and depth, bringing all the ingredients together for a simple yet satisfying Italian meal.

Here are a few related recipes you may also enjoy if you love simple, seasonal Italian dishes that highlight fresh vegetables and classic Mediterranean flavors.

Spaghetti alla Nerano
A classic pasta from Italy’s Amalfi Coast made with silky zucchini, fresh basil, and cheese for a simple yet elegant summer meal.

Ciambotta with Chicken
This rustic Southern Italian stew combines seasonal vegetables and tender chicken in a comforting one-pot dish full of Mediterranean flavor.

Braised Artichokes alla Romana
Tender artichokes are slowly braised with garlic, herbs, and olive oil in this traditional Roman side dish that celebrates fresh produce.

Italian Tomato Salad with Heirloom Tomatoes
Juicy garden tomatoes, fresh basil, and a simple vinaigrette come together in this refreshing Italian salad that pairs perfectly with any pasta dinner.

Ingredients

• 1/2 Lb. medium size shells
• 4 Tbsp. olive oil
• 2 Tbsp. minced garlic
• 1/2 cup chopped onion
• 1/2 cup chopped Italian parsley
• 4 cups cherry tomatoes
• 2 cups tomato sauce
• 1 cup pasta water
• 3 cups of peas
• 1 cup grated parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve a small cup of pasta water, then drain.

2. In a large skillet, heat olive oil over medium-high heat. Add the onion and garlic and sauté until softened and fragrant, about 3–4 minutes.

3. Add the peas, cherry tomatoes, tomato sauce, and a splash of reserved pasta water. Bring to a gentle simmer and cook until the tomatoes begin to break down. Use a potato masher or the back of a spoon to crush the tomatoes into the sauce.

4. Continue simmering for about 15 minutes, or until the sauce has thickened and developed flavor.

5. Stir in and Parmigiano Reggiano, and simmer for an additional 3–5 minutes until  the sauce is well combined.

6. Add the drained pasta to the skillet and toss until fully coated in the sauce. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.