Pasta With Tomato And Peas
Serves: 3
Brad Rosenbaum
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Linguine3 tbsps
Extra-Virgin Olive Oil1 tsp
Salt5 tbsps
Tomato Paste1 tsp
Oregano (dried)1 tsp
Dried Thyme1 tsp
Dried Parsley1.5 cups
Pea (frozen, thawed)1 cup
Grated ParmesanDirections:
1
Watch how to make this recipe
2
Bring a large pot of salted water to a boil over high heat
3
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes
4
Drain the pasta, reserving 2 cups of the pasta water
5
Meanwhile, heat the oil in a large nonstick frying pan over medium heat
6
Add the shallots, garlic, carrots, salt, and pepper
7
Cook until tender, about 8 minutes
8
Add the tomato paste and 1/2 cup of the hot pasta water
9
Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary
10
Stir in the oregano, thyme, and parsley
11
Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary
12
Transfer to a platter and serve immediately