In a large skillet, heat the olive oil over medium heat. Once the oil is warm, add the finely chopped onion and sauté until it's translucent and soft, usually around 3-4 minutes. Then, stir in the minced garlic and cook for another minute, being careful not to let it burn.

After that, pour a small amount of olive oil into the pan and when the oil is hot, add potatoes along with onion and garlic. Cook them for about 5 minutes, stirring occasionally until they begin to soften and take on a light golden color.

Pour in the diced tomatoes, including their juices, and add the tomato paste. Stir everything well to make sure the potatoes are fully coated. Then, sprinkle in the dried oregano, basil, sugar, and red pepper flakes (if I'm in the mood for a bit of heat). Season with salt and pepper to taste.

Add a cup of water to the skillet, stirring to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and let it cook for about 15-20 minutes, or until the potatoes are tender and the flavors have melded together.

Once the potatoes are tender, stir in the peas. If using fresh peas, cook them for about 5-7 minutes until tender but still vibrant. If frozen peas are used, they only need about 3-4 minutes to heat through.

Before serving, taste the sauce and adjust the seasoning if necessary. If the sauce is too thick, add more water. Finally, garnish with fresh parsley for a burst of color and flavor. This dish is best served warm, either as a side or a light main course.