Farfalle with Tomatoes, Peas and Pecorino

Pasta with peas and tomatoes, or pasta con piselli e pomodoro in Italian, is a Neapolitan classic. This is an ultra-easy, single-skillet version in which the pasta cooks in the pan with the ingredients that become the sauce. The peas are added at the very end so their color and flavor remain bright and fresh, so make sure they’re fully thawed; if at all frosty, they’ll cool the dish. Farfalle, campanelle or orecchiette pasta work well as they have pockets or nooks for catching peas and bits of tomato; they also have similar cooking times. Don’t forget to stir the pastaduring simmering to ensure it cooks evenly and doesn’t stick to the pan. Also, it’s a good idea to test for doneness a minute or two before the time indicated in the recipe, as pasta cooking times vary slightly brand to brand and shape to shape.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a 12-inch skillet over medium, combine the pancetta and oil. Cook, stirring often, until the pancetta is browned and crisped, 4 to 5 minutes. Remove the pan from the heat and, using a slotted spoon, transfer the pancetta to a paper towel–lined plate, leaving the fat in the pan.

Step 2

Return the skillet to medium and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until they begin to soften and release liquid, about 3 minutes. Add 3 cups water, 1½ teaspoons salt and the pasta. Bring to a simmer over medium-high, stirring occasionally. Cover, reduce to medium and cook, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the pasta is al dente, 12 to 14 minutes.

Step 3

Remove the pan from the heat. Add the peas, basil and half of the cheese; toss to combine. Taste and season with salt and black pepper. Serve sprinkled with the pancetta and with the remaining cheese on the side.