Peas and Macaroni

This recipe comes from my Grandmother, Clara Staiti. This is one of her favorites.

Peas and Macaroni

Ingredients: 1 tablespoon chopped Garlic
1 small chopped onion

1 package frozen peas

3 tablespoons Extra Virgin Olive Oil

1 tablespoon Tomato Paste

1 pound pasta – suggested Ditalini

Romano Cheese

Saute garlic and onion in the olive oil until very light golden color. Add spoon of tomato paste and cook for a minute or two. Add frozen peas and the amount of water suggested on package of peas (don’t make it too watery, however). Cook until tender.

In a separate pot, boil the water with some salt to cook the Ditalini. Cook the Ditalini to your taste and then drain. Combine the pasta with the peas and ladle into bowls. Serve with grated Romano cheese on top.

Spinach, Rice & Meatballs

This another recipe from my grandmother. My mom and I really enjoy this one. Perfect for a January night in New York.

Spinach, Rice & Meatballs

Ingredients:

1 package of frozen chopped spinach

1 large can of Chicken Broth

Handful of rice

Meatballs


Romano Cheese

Saute garlic and onion in the olive oil until very light golden color . Add a large can of Chicken Broth and bring to a boil. Add a package of frozen chopped spinach. Make meatballs the size of a quarter (suggestion—when you make meatballs for spaghetti sauce, put some of the mixture on the side to make meatballs for this dish—you can freeze them, too).

Add meatballs when soup and spinach are simmering. Cook the meatballs for about 10 minutes in the broth and then add the rice. Cook rice until tender. (You can also cook the rice separately, which my mom does so the broth remains clear.) Serve with grated Romano cheese on top.