| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 451 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 17 g |
| Cholesterol | 10 mg |
| Sodium | 424 mg |
Reviews
If you can be slow like me, I would recommend getting all of your ingredients ready to go before cooking because everything is so quick. I was surprised the tomato paste made a pretty decent sauce – but it’s not at all a saucy pasta. I probably could have used more pasta water as I felt it was a little dry – but this could also be attributed to my not having everything ready all at once at the end. I would make again to see if I do better, but am not in a rush to do so.
Made this for dinner tonight substituted whole grain fettuccine (1/2 lb.) for the orzo and added a handful of baby spinach just because it was in my refrigerator – it was awesome!!!! Served with a nice salad and homemade whole wheat artisan bread
My favorite pasta dish
In
This was really great – I’d make it again. It was better than I expected for such a simple and fast meal. I followed the recipe but used fresh tomatoes instead of paste.
Needed a quick side dish for dinner tonight. I had pasta and tomatoes….wow! Delish! Great flavor in a pasta dish. I recommend it and would definitely make it again!
As a college student this recipe is AMAZING. It’s easy on my wallet and simple to make after work and class all day. I usually doctor it up with fresh herbs and red pepper flakes.
Overall it was tasty. I didn’t use as much Oregano, Thyme & Parsley. I added some red wine and chicken. I’d make it again.
Very easy to make and we love it.
Easy to make and one of the most tastiest pasta dishes ever… This pasta is very dry, so I paired it with Barbera D’Asti or you can go for a Dolcetti too – justs goes so well together. Thanks much Giada for sharing this wonderful recipe with us!