Mediterranean Pea
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By Mitchell Davis
Wednesday, February 20, 2008; 12:00 AM
4 to 6 servings
Heat 2 tablespoons extra-virgin olive oil in the pot. Add 1 diced onion, 1 minced clove garlic and 1/2 ounce finely diced pancetta or 1 strip diced, uncooked bacon. Add one 28-ounce can diced tomatoes and their juice, 2 cups frozen peas, 2 cups water, 1 bay leaf and a generous pinch fresh or dried thyme. Cook for 15 minutes; season to taste with salt and pepper; discard the bay leaf.
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