Farfalle al Sugo con Piselli

The Farfalle pasta is commonly known as ‘Bow Tie’ pasta. To be more precise, the name is derived from the Italian word farfalle or Butterflies. Either way, this pasta is fun to cook with, and retains its ‘al dente‘ consistency nicely. So, why would ‘to the tooth’ (al dente) be an appropriate description for firmly cooked pasta? Because the pasta is firm to the tooth/bite making it the perfect compliment to your sauce, but that’s just the start of its benefits!  Firmly cooked pasta has a lower glycemic index for better blood sugar control, making it a healthy dish!

So eat like the Italians, savoring every bite, slower and longer, making this a daily practice for your health!

Farfalle al Sugo con Piselli

  • Difficulty: easy
  • Print

Dairy-free Marinara Style Sauce.

Written by: GourmetMariChef


  • 1/4 cup olive oil
  • 2 28 oz cans of san marzano tomatoes with basil
  • 1 small finely chopped onion
  • 4 minced garlic cloves
  • salt, pepper, hot pepper flakes, oregano, basil to taste

*You will also need a box of Barilla® Farfalle and 1 package of peas (frozen, defrosted is fine).


  1. Place olive oil in a large pot over a low flame, adding the onion and garlic and stirring until translucent.
  2. Shut off the heat, letting it cool.
  3. Place a strainer over the pot, adding in 1/2 of a can of tomatoes.
  4. Strain them into the pot, reserving some of the larger pieces of tomatoes on the side.
  5. Strain the rest of the tomatoes and add in the reserved larger pieces with the spices, adding 1 cup of water.
  6. Simmer the sauce on low heat, stirring frequently until it is thickened and fragrant, about 45 minutes, more if you need it thicker.


  1. Prepare your pasta according to package directions.
  2. Strain the pasta, place it back in the pot and add the sauce and peas, stirring until mixed.
  3.  Sprinkle generously with grated parmigiano reggiano if you are dairy tolerant.


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