4.6/5
(16 Votes)
Ingredients
- 8 oz. (about 3 1/2 cups) uncooked rotini (spiral pasta) or gemelli
- 2 cups fresh sugar snap peas
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 (14.5-oz.) can diced tomatoes, undrained
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon dried marjoram leaves
- 1/8 teaspoon pepper
Preparation
Step 1
In large saucepan or Dutch oven, cook rotini to desired doneness as directed on package, adding sugar snap peas during last 4 minutes of cooking time. Drain; return to saucepan. Cover to keep warm.
2 Meanwhile, in medium nonstick saucepan, heat oil over medium heat until hot. Add onion; cook and stir 5 to 7 minutes or until tender. Stir in tomatoes, basil, marjoram and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
3 Add tomato mixture to rotini and sugar snap peas; toss gently to coat.
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