Friday, January 16, 2009

Pasta with Tomato and Peas

Cook Time: 15 min
Level: Easy
Yield: 6 servings


* 1 pound linguine
* 3 tablespoons extra-virgin olive oil
* 3 shallots, chopped
* 2 garlic cloves, minced
* 1 carrot, diced
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper
* 5 tablespoons tomato paste
* 1/2 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 teaspoon dried parsley
* 1 1/2 cups frozen peas, thawed
* 1/4 cup grated Parmesan
* 1/4 cup grated Romano


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, 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.


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