Penne Regatta

Penne Regatta with basil tomato sauce with fresh spring peas

Yield: 4 to 6 servings.


  • 1 pound dried penne regatta pasta
  • 2 tbsp. extra virgin olive oil
  • 1 to 2 garlic cloves, chopped
  • 1 small onion or 1 large shallot, chopped
  • 1 19-ounce Italian whole plum tomatoes, crushed
  • Coarse salt and freshly cracked black pepper, to taste
  • About 1 cup fresh shelled peas
  • Freshly grated Parmesan cheese, to taste
  • Handful fresh basil, torn or chopped


  1. Bring large pot of salted water to a boil.
  2. Add olive oil to skillet over medium heat.
  3. Add onion, garlic and sauté for 2 minutes. Add tomatoes. Let simmer for 15 to 20 minutes.
  4. While sauce is cooking add pasta to boiling water. Cook until pasta a dente, about 8 to 10 minutes, adding peas during last 2 minutes of cooking time. Drain and toss with sauce.
  5. Season with salt and pepper, to taste. Stir in fresh basil. Serve with freshly grated parmesan. Serves 4 to 6 depending on appetite.