Sicilian Sauce with Peas and Eggs is a meatless meal that is easy to make in a short time. Great to make after work and school when time is short and everybody is hungry!
You can stop at a bakery on the way home and pick up a fresh loaf of your favorite bread to go with this meal!
Sicilian Sauce with Peas and Hard-boiled Eggs served on pasta is something I remember my aunt Frances(ca) making. I can still see her standing at her stove, all of 5 feet tall and 95 pounds, wearing one of the many colorful aprons that she used to make, stirring it.
She made aprons for everyone including my mother and me. I remember her making me a light blue apron and a pretty green apron when I was just a little girl, maybe 5 years old. They had rick-rack around the top and rick-rack framing a little pocket. Somewhere in my boxes of treasures, I know I still have those aprons!
My aunt Frances lived upstairs from us with her mother and father. In their house they had a little stove in the back kitchen on which she cooked everything. Most Sicilians have 2 kitchens and I never saw my aunt or grandmother cook in their larger kitchen on the large stove. I always thought that was a little strange but that’s the way it was back then.
But let’s get back to the Sicilian Sauce with Peas and Hard-boiled eggs. I don’t think my mother ever made this dish. I used to eat it upstairs with my aunt and I always liked it. It was something a little different, a combination of foods that you wouldn’t think go together. But they do and they taste delicious!
It wasn’t a fancy dish but rather something that would be eaten during the week. She also made it on Fridays because, being Catholic, we didn’t eat meat on Fridays. If you want though, you can make it as a special meal for family and friends, even as a special Sunday dinner.
Sicilian Sauce with Peas and Hard-boiled Eggs
Serves 3 or 4
1 tsp. olive oil
1 large clove garlic, minced
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 ½ (6 oz.) cans of water
¼ tsp. baking soda + 1/4 teaspoon more if it is bitter
2 ½ tsp. sugar + 1/2 teaspoon more to taste
1/8 tsp. salt
1/8 tsp. pepper
1 c. frozen or canned peas
3 or 4 peeled hardboiled eggs
8 – 12 oz. pasta of your choice
Grated Parmesan cheese
Place 4 eggs in a pan with water covering them. Bring to a boil. Lower heat and cook for 10 minutes. Drain the hot water from the pan and add cold water.
Measure olive oil into a medium sauce pan. Add garlic and brown on low heat.
Add tomato paste and tomato sauce. Stir together until it is smooth. Measure the water in the tomato paste can and add to the sauce. Stir until smooth. Add the baking soda, sugar, salt and pepper. Stir until all ingredients are combined. Cover pan and tilt cover for steam to escape. Simmer on low heat for 30 minutes.
Peel the eggs and add them to the sauce. Simmer for 10 minutes on low.
Add the peas and cook on low heat for 5 minutes, just long enough to heat them up.
Cook pasta following package directions. Drain.
Serve pasta in soup/pasta dishes. Ladle sauce with peas and one egg on each serving.
Sprinkle with Parmesan cheese. (optional)
Eat and enjoy!