Garlic-Tomato Pasta with Peas

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 3 tablespoons tomato paste
  • 1/4 teaspoon red pepper flakes
  • 1 cup frozen peas, thawed
  • 10 ounces angel hair pasta
  • 1/2 cup fresh basil, roughly chopped, plus more for topping
  • 1/2 cup grated parmesan cheese (about 1 ounce)
Directions
  • Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until the edges start turning golden, about 1 minute. Add the tomato paste to the skillet and cook, stirring, 1 minute. Add the red pepper flakes, then add 1 1/2 cups of the boiling water; stir to dissolve the tomato paste. Simmer until reduced by half, about 5 minutes, adding the peas halfway through. Season with salt.

  • Meanwhile, add the pasta to the boiling water and cook until softened but not cooked through, 2 to 4 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the skillet along with the basil; toss over medium heat, adding more of the reserved cooking water if needed, until the pasta is al dente. Remove from the heat and stir in 1/4 cup parmesan. Top each serving with basil and the remaining parmesan.

  • Photograph by Justin Walker


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