Pasta with tomato and peas

Serve up a comforting meal for six with Giada De Laurentiis's speedy recipe.

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
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
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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