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
Directions
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.
Photo: Pasta with Tomato and Peas Recipe

















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By mwacbc_12108184
Bloomington, 52
on March 26, 2013
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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!
By bmturgeon
on February 14, 2013
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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.
By Morrisville Foodie
Cary, NC
on November 14, 2012
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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.
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