3 c. fresh or frozen peas
3 tbsp. olive oil
1 lg. onion, chopped fine
1 lg. garlic clove, chopped fine
4 fresh tomatoes, peeled and chopped coarse
1/2 lb. (1 inch) macaroni shells
10 leaves fresh basil, chopped fine
Salt - freshly ground black pepper
1/2 c. fresh grated Parmesan cheese

Steam or cook peas in little water 5-7 minutes. Cover pan, cook slowly until tender. Set aside. In 2 quart saucepan, heat oil and saute onion until soft and color turns. Add garlic, cook 2 minutes. Add tomatoes, cook slowly 10 minutes. While waiting, cook pasta and drain.

When tomatoes have cooked 10 minutes, add peas and pasta. Then add basil, salt and pepper to taste. Bring to boil. Remove from heat. Serve Parmesan cheese in separate bowl. Serves 4.