Garlic-Tomato Pasta with Peas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 465 calorie
- Total Fat
- 18 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 9 milligrams
- Sodium
- 187 milligrams
- Carbohydrates
- 63 grams
- Dietary Fiber
- 4 grams
- Protein
- 13 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.