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Pasta with Tomato and Peas Recipe

Pasta with Tomato and Peas

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (164)

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Average Rating:

Total Reviews: 164

Showing 51-60 of 164

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  • on October 04, 2009

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    GREAT SEASONING, WONDERFUL CHEESY TASTE AND LIGHT ON THE TOMATO TASTE. THIS IS A DEFINATE MUST HAVE SOON. HUSBAND IS NOT A FAN OF PASTA DISHES BUT HE WAS ALREADY ASKING ME TO FIX IT AGAIN BEFORE HE WAS EVEN THROUGH WITH HIS DINNER..THATS A GOOD THING!!

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  • on September 17, 2009

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    Once again I cooked too much pasta, so the next day I made this recipe, instead of the pasta water I used chicken broth, didn/t have romano just used parmesan. I sauteed the veggies then heated the chicken broth, stirred it in with the tomato paste, poured it over the veggies then added the pasta and let it heat thru. I use this recipe now quite a bit for leftover pasta since we usually have the ingredients on hand.

    I do not serve it as a main dish but more as a side to spicy italian sausage or parmesan chicken, it is quite yommy and loved by all

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  • on September 01, 2009

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    I hate to be an old poop, but . . .

    I'm sorry, guys, I just really didn't like this dish. I adore pasta -- it's my fave -- but there was something about the taste of this dish that turned me off. I stuck to the recipe to the letter, made no changes whatsoever, and it looked real yummy when I served it. However, I was immediately disappointed in the taste. For one thing, I'm not used to Romano cheese. For another, I wasn't real keen on adding the pasta water, but the dish required one full cup of liquid.

    If I were to make this again -- which I'm not -- I would omit the Romano and substitute a nice red Merlot for the pasta water. Maybe I'd also substitute fresh basil for the parsley.

    I'm definitely in the minority here, and I hesitated making any comment at all, but I figured Giada's internet folks can always delete my comment if they wish.

    Again, I'm sorry.

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  • on August 18, 2009

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    Seriously this recipe took me all of 20 minutes and was just fantastic!! Amazing and so full of flavor, what more could you want?? Its super versatile, so if you dont have a specific ingriendient, improvise! The only thing you really need is the cheese.

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  • on July 28, 2009

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    Reviews about adding more veg and prepping all beforehand very helpful. I had some plum tomatoes I needed to use and they were a nice addition. Don't understand the comments about it being bland. Just spice it up to your taste. Duh! SALT caution: don't add the whole measure of salt until you taste it with the pasta water added. Did mine with angel hair and loved it.

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  • on July 07, 2009

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    Great recipe and very easy to make with very basic ingredients! My only recommendation is to double the ingredients (carrots, shallots, pasta water, and tomato paste for the sauce as it is too dry as is. My 1.5 year old boy gobbled it right up!

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  • on July 03, 2009

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    Im only 14 and i made this dish , not too hard. I really liked the taste of this andd recommend it to anyone who like italian. Definetly will make it again!

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  • on May 15, 2009

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    I just Love this recipe! So much flavor! I could eat this several times a week.

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  • on May 12, 2009

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    I made this for dinner tonight. I didn't have everything the recipe called for so I made a few substitutions. I used 1/2 onion instead of shallots and whole wheat spaghetti instead of linguine. I also didn't have carrots so I left that out and only used parm cheese. Even with these changes this was delicious! It was so fast and easy to make. I will definitely make this again.

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  • on May 11, 2009

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    My husband and I really like this recipe because it doesn't make a thick, heavy sauce. It's a perfect dinner for us especially during Lent when we don't eat meat on Fridays. I make small shells instead of linguine and just pair the meal with some good Italian bread. Love it!

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