Farfalle with Tomato & Green Pea Sauce

Ingredients

  • 1 medium onion, chopped (not too finely)
  • 2 rashers middle bacon, rind removed and finely chopped
  • 4 Tbsp extra virgin olive oil
  • 250g (8½ ounces) frozen baby peas
  • 1 large clove garlic, peeled and crushed
  • 60ml (¼ cup) dry white wine
  • 600g (1½ x 14 ounce cans) canned Italian tomatoes, mashed
  • 1 tsp chopped fresh marjoram
  • Salt and freshly ground black pepper
  • 500g (about 1 pound) farfalle pasta (butterflies)
  • Freshly grated parmesan cheese for serving

Method

  1. Put the onion and bacon in a saucepan with the olive oil and cook gently until lightly browned. The onion and bacon will stew a bit to begin, but this is how it should be, then the liquid will evaporate, then the onion and bacon will turn golden. Put the peas in a sieve and rinse under running hot water to wash off any ice crystals. Add garlic to the pan, stir, then add the peas. Splash with white wine, cook briefly to evaporate, then add the tomatoes and the marjoram. Season with salt and pepper.
  2. Cook gently for 30 minutes, partially covered with a lid. If the sauce is too liquid after this time, continue cooking without the lid for 5-10 minutes more.
  3. Cook the pasta in plenty of gently boiling, well-salted water until al dente. Drain and tip into a heated serving bowl. Pour the sauce over, toss well and serve immediately with parmesan cheese.