Ingredients:
1 lb. of elbow macaroni
1 medium Vidalia onion
1 can of sweet peas (Do not drain)
2 small cans of Del Monte tomato sauce
1/2 cup of Olive oil
1 cup of parmesan cheese
Salt and pepper to taste
Oregano to taste
Directions: Dice up your onion, season with salt and pepper and sauté until transparent. Add in 2 small cans of tomato sauce. Sprinkle a little oregano. Bring to a boil and simmer for about 15 minutes. In a separate pot, boil and salt water and cook your pasta until al dente. Into your sauce, add your can of peas and juice.
Simmer for another 10 minutes. Drain pasta and pour sauce on top. Top with grated parmesan cheese
*Add some cooked, shredded chicken breast for extra protein.
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