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Pistol-Packin’ Pasta e Piselli ( macaroni and peas )

January 7, 2009


This recipe has been in our family for years.  So, it is very much a comfort food for me.  In fact, every time I make it I am reminded of my Aunt Josie ~~ for whom the subtitle, “adventures with a wooden spoon” is dedicated.   She was a pistol!  She was so full of life and every visit was a fun-filled one.  In fact, she was probably the original “drama queen”!


1 large bag frozen peas

1 large Vidalia onion,  thinly sliced

4 cloves garlic, minced

1 lb. elbow macaroni

1 qt. chicken or vegetable stock

3 or 4 TBSP. olive or canola oil

salt and pepper to taste

2 small cans diced tomatoes


Heat a stockpot over medium/low flame.  Add oil.   When hot, add onions.   Cook onions, stirring frequently, until soft and just starting to become golden.  Add garlic and stir.  Add peas and stir for about two minutes.   Add the diced tomatoes.  Then add the 1 qt. stock and add enough water to be able to cook the macaroni.  Bring to a boil, salt the pot with about 1 TBSP. salt and add the macaroni.  Lower to a simmer and cook until macaroni is cooked through.  Add black pepper.   Serve with grated cheese.

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