Instructions: Heat the olive oil in a heavy saucepan, and saute the onion and garlic. When transparent, add the tomato paste. Mix well.

Add the canned tomatoes and juices, squeezing the tomatoes to break them up. Saute for a minute or two, then add basil, mint, and red pepper flakes. Stir gently for about 3 minutes over medium-low heat. Add the undrained can of peas. Simmer the sauce while you cook the pasta, adding more seasonings if desired and salt and pepper to taste.

Meanwhile, bring 4 quarts of salted water to a boil. Add the pasta. Boil rapidly, uncovered, about 10 minutes or until tender. Drain in a colander, reserving 2 cups of the water. Do not rinse. Transfer the pasta back to the pot, and add the tomato sauce and peas mixture.

Stir gently and add the pasta water until the sauce produces a nice broth texture. Remember that this dish is in the soup family.

Serve immediately with plenty of grated cheese.

This recipe serves 6 to 8.

Comments: This makes a tasty and nourishing lunch, especially with garlic bread.

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