Ingredients
1/4 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
2 medium carrots
2 medium celery ribs
1 medium onion
1/2 medium red bell pepper
1 1/2 lb. sugar snap peas
1/2 tsp. crushed red pepper
1/2 c. torn mint leaves
Sea salt
Preparation
Step 1In a medium skillet, heat 1/4 cup of the olive oil. Add the carrots, celery, onion, and bell pepper, and cook over moderate heat, stirring occasionally, until the sofrito is tender and lightly browned, about 8 minutes.Step 2In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the snap peas and cook over high heat just until they are bright green, about 2 minutes. Add the sofrito and cook until the snap peas are lightly browned in spots, about 2 minutes. Add the crushed red pepper and 1/4 cup of water and cook until crisp-tender, about 2 minutes longer. Add the torn mint and season with salt. Serve hot or at room temperature. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
