Preparation - Medium
Serves 6

This dish can be made with dried bay leaves as well, but it won't be quite as good. The recipe was given to us by the Paverani family.

1/2 cup plus 3 T unsalted butter
1 slice onion, 1/4 inch (3/4 cm) thick
3/4 lb (340 g) small shelled peas or 1 (10 ounces; 285 g) package frozen peas, defrosted
1/2 t coarse salt
1/4 t freshly ground black pepper
3 cloves garlic, crushed
1/2 t hot red pepper flakes, or more to taste
5 bay leaves, fresh if possible
1 1/2 lbs (675 g) fresh tagliatelle
1 T dried oregano
Freshly grated Parmesan cheese

Bring 7 quarts (6 1/2 L) water and 3 tablespoons coarse salt to a boil in a large pasta pot.
Meanwhile, melt 1 tablespoon of the butter in a saucepan.
Add the onion slice, peas, the 1/2 teaspoon salt, and pepper and cook over low heat, stirring occasionally, for 15 minutes, or until tender.
In another pan, melt the rest of the butter and add the garlic, pepper flakes, and bay leaves. Set aside, off the heat.
Cook the pasta in the boiling water until very al dente; start testing early.
Add 2 cups of cold water to stop the cooking process and drain.
Remove the onion from the first saucepan and discard; add the peas to the pasta.
Reheat the butter mixture until warm and discard the garlic.
Pour the butter mixture over the pasta, mix well, and sprinkle with the oregano.
Serve with freshly grated Parmesan.

Source:
Italian Cooking in the Grand Tradition
Jo Bettoja and Anna Maria Cornetto
The Dial Press