Pantry Macaroni and Peas

Barnacle Bill is working late tonight so I made an old favorite for dinner: Macaroni and Peas.  It is inspired by peas my grandmother made every Thanksgiving.  She cooked canned peas with onion and oregano.  They came out mushy and delicious.   This is total comfort food. 

1 T olive oil
1 med onion chopped
1 can sweet peas
1/2 lb ditalini
1/2 t dried oregano
salt and pepper to taste
grated locatelli romano cheese

Saute onion in the olive oil until soft and golden.  Add the peas with the liquid, and 1 can full of water.  Bring to a boil.  Add the ditalini, and stir well.  Let it simmer, stirring frequently.  If it seems very dry, you can add a bit more water.  When the macaroni is halfway cooked, and there is little liquid left, stir, turn off the flame and cover the pot.  Let stand for 10 minutes.  Stir the pot, then serve with grated romano cheese.