Sugar Snap Peas With Soffrito

• 14 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 2 medium carrots, chopped fine
• 2 medium celery ribs, chopped fine
• 1 medium onion, chopped fine
• 12 medium red bell pepper, chopped fine
• 1 12 lbs sugar snap peas, halved crosswise
• 12 teaspoon crushed red pepper flakes
• 12 cup fresh mint leaves, torn
• sea salt

1. Heat 1/4 cup oil, in a medium skillet, over medium heat and cook carrots, celery, onions, and bell peppers, stirring occasinoally, until vegetables are tender and lightly browned, about 8 minutes.
2. In a large skillet, heat the remaining oil, add the sugar snap peas, and cook on high heat until they turn a bright green, about 2 minutes; add the soffrito and cook until the snap peas are browned in spots, another 2 minutes.
3. Add crushed red pepper flakes with 1/4 cup water and cook until crisp tender, 2 minutes more.
4. Add mint leaves, season with salt; serve hot or room temperature.

extra virgin olive oil, extra virgin olive oil, carrots, celery, onion, red bell pepper, sugar snap peas, red pepper, mint, salt

Taken from www.food.com/recipe/sugar-snap-peas-with-soffrito-461843 (may not work)