Servings: 4 DIRECTIONS: In a small bowl, combine the tomato paste with the water. Stir to dissolve. In a heavy, medium, nonreactive saucepan, heat the olive oil over moderate heat. Add the onion and cook until wilted, about 2 minutes. Add the peas, salt and the diluted tomato paste and bring to a boil. Reduce the heat to very low, cover and cook until the peas are very tender, about 15 minutes. Uncover, increase the heat to high and boil vigorously until almost all the liquid has evaporated, 3 to 5 minutes. Serve at once.