Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 Spanish onion, cut into a fine dice
- 1 tablespoons granulated sugar
- 1 teaspoon chili flakes
- 1 tablespoon tomato paste (can use paste in a tube)
- 2 cups fresh green peas (can substitute frozen)
- Salt
- Fresh mint leaves
Directions
In a large saute pan heat the oil until smoking. Add the onion and cook until translucent, about 6 to 8 minutes. Add the sugar, chili flakes and tomato paste and cook until rusty looking 4 to 5 minutes. Add the peas and cook until very tender, 8 to 10 minutes. Season with salt. Serve hot or at room temperature garnished with mint leaves.
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By Tami2shoes
on November 19, 2011
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I made this recipe a few years ago for Thanksgiving. Everyone, young and old, loved these peas. They have become part of our Thanksgiving tradition. My sons ask for them often for a weeknight dinner.
By Chef #735213
Framingham, MA
on May 27, 2010
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Sometime I forget the spearmint, but these are really terrific!!
By Chicagogal
Chicago, Il
on July 07, 2007
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Simply delicious!
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