Ingredients
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1 lb linguine
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3 tablespoons extra virgin olive oil
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3 shallots, chopped
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2 garlic cloves, minced
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1 teaspoon salt
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1 teaspoon black pepper, freshly ground
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5 tablespoons tomato paste
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1/2 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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1 1/2 cups frozen peas, thawed
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1/4 cup grated parmesan cheese
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1/4 cup grated romano cheese
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1 carrot, diced
Instructions
- 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 (al dente), 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.