Tuesday, August 24, 2010 at 11:49 a.m.
Dive into a bowl of D'Andrea's divinity
Photo by Riki Altman
Read parts one and two of our interview with Michael D'Andrea here
As promised, here is Michael D'Andrea's recipe for peas and macaroni. Now don't get all pissy that he's making you use his particular ingredients; he's entitled (and you can find the pasta and sauce any time at Macaluso & Co., the market/café sharing a wall with Macaluso's
). It means a lot to him to have it come out just right.
"Peas and macaroni was the first dish I remember my Mom making when I was younger," he explained. So, chances are, it's a good starter dish for you wanna-be Italians.
Of course, if your kitchen skills suck the big sausage, you can always just go to Macaluso's and ask D'Andrea to make a bowl of it for you.... without substitutions, natch.
Macaluso's Peas & Macaroni
2 tsp. finely chopped fresh white onions
3-4 red pepper flakes
1/2 can (about 4 ounces) La Sueur Early Peas, with juice
6 ounces of Macaluso's marinara sauce
1/2 box (about 8 ounces) of De Cecco tubetti pasta
Extra virgin olive oil
Salt & pepper to taste
Directions: Nearly fill an 8-quart sauce pot with cold water and bring to a full boil. Add a pinch of sea salt and the half-box of pasta. Cook according to directions.
Coat the bottom of a pan with the finest extra virgin olive oil you can find. Saute the onions until translucent (about 8 minutes), then add the peas with juice, marinara sauce and drained pasta.
Add red pepper flakes and salt and pepper to taste, then serve.