Pasta with tomato and peas

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Ingredients

  • 450g linguine
  • 3 tbsp. extra-virgin olive oil
  • 3 shallots, chopped
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 75ml tomato puree
  • 1/2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 220g frozen peas, thawed
  • 60g grated Romano
  • 60g grated Parmesan

Use imperial measurements

Method

How to make Pasta with tomato and peas

1) 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 500ml of the pasta water.

2) 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 115ml 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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