Garlic-Tomato Pasta with Peas

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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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)


  1. 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.
  2. 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.
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