Pasta with Tomato and Peas

Pasta with Tomato and Peas

Mmm’Mmm! Another light and fresh phenomenal tasting pasta dish…I think Tara at Dashing in Pearls will especially enjoy this one. Did you know her Mom is 100% Italian? Jealous of her kitchen! This recipe is so SIMPLE! Please try it..and let me know what you think!


  • 1 pound linguine (or whatever noodle you want, really..)
  • 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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3 thoughts on “Pasta with Tomato and Peas

  1. YUM! I wouldn't have thought of the carrots!

    Yep my mom is 100% Italian and grew up in Louisiana so we've got some CRAZY good food going on in our family!

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