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Ingredients
| pasta (linguine): 1 lb |
| olive oil: 3 Tbl |
| shallot onions: 3 (chopped) |
| garlic: 2 cloves (minced) |
| carrots: 1 (diced) |
| salt: 1 tsp |
| black pepper: 1 tsp (freshly ground) |
| canned tomato paste: 5 Tbl |
| dried oregano (ground): 1/2 tsp |
| dried thyme (leaves): 1 tsp |
| dried parsley: 1 tsp |
| frozen peas: 1 1/2 cups (thawed) |
| parmesan cheese (grated): 1/4 cup |
| romano cheese (shredded): 1/4 cup (grated) |
Pasta With Tomato and Peas
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (al dente), stirring occasionally, about 8 to 10 minutes. Drain the pasta, RESERVING 2 cups of the pasta water.
- Meanwhile, heat the oil in a large nonstick frying pan over medium heat.
- Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes.
- Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary.
- Stir in the oregano, thyme, and parsley.
- Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary.
- Transfer to a platter and serve immediately.