Simple Pasta e Piselli

Like people, pasta comes in many shapes and sizes.  Here from my home is a simple but classic Italian pasta dish, "pasta e piselli", or pasta and peas.  The pasta in this case is ditali, which actually means "digits" in Italian, as in fingers.  Sometime I like to keep my tomato sauce very simple and understated, as is the case here.  Many Americans associate pasta with a lot of sauce.  In Italy, however, just before serving, it is much preferred to mix just a modest amount of homemade tomato sauce into the pasta in the pan and then cook the two together, sometimes adding some olive oil butter to finish.  It is then served this way on your plate or in a big family sized bowl.  Rather than lathering my pasta with sauce, I much prefer to indulge in hard, grated imported Italian cheeses such as Pecorino Romano or Grana from Tuscany.