Food Network: Pasta with Tomato and Peas

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Pasta with Tomato and Peas
Recipe courtesy Giada De Laurentiis

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.