Ingredients
8
oz. (about 3 1/2 cups) uncooked rotini (spiral pasta) or gemelli
2
cups fresh sugar snap peas
2
teaspoons olive oil
1
medium onion, chopped
1
(14.5-oz.) can diced tomatoes, undrained
1/2
teaspoon dried basil leaves
1/4
teaspoon dried marjoram leaves
1/8
teaspoon pepper
Preparation
In large saucepan or Dutch oven, cook rotini to desired doneness as directed on package, adding sugar snap peas during last 4 minutes of cooking time. Drain; return to saucepan. Cover to keep warm.
Meanwhile, in medium nonstick saucepan, heat oil over medium heat until hot. Add onion; cook and stir 5 to 7 minutes or until tender. Stir in tomatoes, basil, marjoram and pepper. Bring to a boil. Reduce heat; simmer 10 minutes.
Add tomato mixture to rotini and sugar snap peas; toss gently to coat.
