- 6 ounces ditalini
- 1/2 diced onions
- 1/4 cup olive oil
- 1 can peas, undrained
- 1 pinch dried basil, oregano or both
- 1 cup water (from boiling the pasta)
- Salt and pepper to taste
How to Make Pasta and Peas
The first reference of pasta, the traditional Italian cuisine, dates back to 1154 in Sicily. As of today, more than 310 specific forms of pasta with over 1300 names have been documented.
In the first century, the initial form of pasta was an everyday recipe and in the 2nd century, an introductory recipe of lasagna was documented. Moreover, a cookbook from the early years of the 5th century described a dish called lagana that comprised layers of dough with stuffed meat.
While there are several theories about the origin of pasta, the first concrete information regarding pasta dates from the 13th and/or 14th century.
It is said that the first pasta machines were made in the 1600s across the coast of Sanremo in Italy. The technology spread to other areas such as Genoa, Apulia, Brindisi, Bari, and Tuscany. Buitoni Company in Sansepolcro, Tuscany became one of the most successful and well-known pasta manufacturers in the world by 1867.