Pasta with Peas in the Neapolitan style

Pasta with Peas in the Neapolitan style or Pasta e Piselli alla Napoletana is a beloved dish that originates from the vibrant city of Naples in southern Italy. Naples is renowned for its rich culinary heritage, and this pasta dish is a testament to the region’s ability to transform humble ingredients into a flavorful and satisfying meal. The combination of pasta and peas, simmered in a savory tomato sauce with pancetta, garlic, and onions, creates a dish that is both comforting and bursting with the robust flavors of Neapolitan cuisine.


  • Easy

Wine Pairings

  • Not Available

Servings For :

  • 4 People


  • Approximately 30 minutes of preparation and cooking


  • Inexpensive to moderate

Italy Region

  • Campania


  • Not Available


  • 400g (about 14 oz) of short pasta (such as ditalini or small shells)
  • 2 cups of fresh or frozen peas
  • 100g (about 3.5 oz) of pancetta, diced
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 can (400g) of crushed tomatoes
  • 1/4 cup of extra virgin olive oil
  • Fresh basil, chopped, for garnish
  • Salt and black pepper to taste
  • Grated Pecorino Romano cheese for serving


  1. In a large pot, bring salted water to a boil. Cook the short pasta (ditalini or small shells) according to the package instructions until al dente. Reserve a cup of pasta cooking water before draining.
  2. In a large skillet, heat the extra virgin olive oil over medium heat. Add the diced pancetta and sauté until it becomes crispy and golden brown.
  3. Add the finely chopped onion to the skillet, sautéing until it becomes translucent.
  4. Stir in the minced garlic, cooking for an additional minute until it becomes fragrant.
  5. Pour in the crushed tomatoes, stirring to combine with the pancetta, onion, and garlic.
  6. Add the fresh or frozen peas to the skillet, allowing them to simmer in the tomato sauce.
  7. Simmer the sauce for about 15-20 minutes, allowing the flavors to meld and the peas to become tender.
  8. Season the sauce with salt and black pepper to taste.
  9. Once the pasta is cooked, transfer it directly to the skillet with the peas and tomato sauce. Toss gently to coat the pasta evenly.
  10. If needed, add a ladle of the reserved pasta cooking water to achieve the desired consistency.
  11. Serve Pasta e Piselli alla Napoletana hot, garnished with chopped fresh basil and grated Pecorino Romano cheese.
  12. Enjoy this flavorful and comforting Neapolitan dish that captures the essence of Naples’ culinary tradition with its combination of pasta, peas, and a savory tomato sauce.

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