Shells And Peas (Poor Man'S Pasta Sauce)

• 3 cups conchiglie (small shell pasta)
• 1/3 cup olive oil
• 14 ounces tomato sauce, plain
• 14 ounces peas (do not drain)
• 3 garlic cloves, thinly sliced
• 1/2 tablespoon dried oregano
• 1/2 tablespoon dried parsley
• sea salt
• cracked black pepper
• 1/2 cup parmesan cheese, grated

1. Bring a stick pot of heavily salted water to a boil and add pasta. Cook until al dente; about 6-mins.
2. In the meantime, heat oil in large skillet. Add garlic slices, stirring constantly so they don't burn. Once a light-golden brown, spoon out garlic and set aside.
3. Slowly, add tomato sauce to pan, taking care not to splatter yourself with the popping hot oil. Add, peas with their liquid, herbs and salt and pepper to taste; stirring occasionally. Cook for about 6-mins.
4. Once pasta is cooked to perfection, scoop out of water and transfer directly into sauce. Fold pasta into sauce. Remove from heat. Fold in about half the cheese.
5. Garnish with additional cheese.
6. Enjoy!

conchiglie, olive oil, tomato sauce, peas, garlic, oregano, parsley, salt, cracked black pepper, parmesan cheese

Taken from www.food.com/recipe/shells-and-peas-poor-mans-pasta-sauce-497026 (may not work)