2 tbspextra-virgin olive oil, plus extra for drizzling
1small Spanish onion, diced
3garlic cloves, finely chopped
¼ tspdried chilli flakes
3very ripe tomatoes, coarsely chopped
250 gmmixed cherry tomatoes, halved
300 gmpodded peas (about 660gm unpodded)
Pinchof dried Greek oregano (see note)
100 gm eachsugarsnap peas and snow peas, trimmed, halved diagonally
2 tbsp eachcoarsely chopped dill, parsley and oregano, plus extra for scattering
To serve:coarsely crumbled Greek feta
Heat oil in a wide saucepan over medium-high heat, add onion and garlic and stir occasionally until tender (4-5 minutes). Add chilli flakes, stir for 30 seconds, add tomato, season to taste and simmer until tomato starts to break down (4-5 minutes). Add peas, dried oregano and 250ml water and simmer until peas are tender (15-20 minutes). Add sugarsnap peas and snow peas, simmer for another 10 minutes, season to taste and stir in dill, parsley and oregano. Drizzle with extra oil, scatter with feta and extra herbs and serve hot.
Note Greek oregano, also known as rigani, is available from Greek delicatessens. If it’s unavailable, substitute dried oregano.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.