September 04, 2010 | | Comments 1

Pasta with Tomato Paste and Peas

This was the last kitchen at South Arm Community Kitchen before we break for summer.  Minoo made a pasta dish as requested by one of the new member who loves to learn how to make a pasta dish.

The pasta dish which Minoo demonstrated was Pasta with Tomato Paste and Peas.


  • 1 pound linguine
  • 3 tablespoons extra virgin olive oil
  • 3 shallots, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 1/2 cups frozen peas, thawed
  • 1/4 cup grated Parmesan cheese

Source: this recipe is adapted from food

Prep time: 15 minutes;  Cook time: 15 minutes;  Serves 4


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 dante), stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of pasta water.
Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the shallots, garlic, carrots, salt and pepper. Cook until tender, about 8 minutes.
Add the tomato paste.
Use 1/2 cup of the hot pasta water to rinse the can and add the hot water to frying pan to melt the tomato paste and create a sauce.
Add more pasta water if necessary. Stir in the oregano, thyme and parsley.
Add in the peas.
Gently fold in the cooked pasta, adding more reserved pasta water if it’s too dry.
Transfer to a platter and sprinkle with Parmesan cheese and serve immediately.
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Categorized Under: 2010PastaVegetarian

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  1. Kevin says:

    Just found this on a random recipe search. I had 5 tablespoons of tomato paste to use up (frozen in tablespoon quantities after using part of a 6 oz. can – a neat trick I learned last year).
    I made this pretty much exactly as written (except for the rinsing-out-the-tomato-paste-can part). It wasn’t anything exciting, but was filling and probably fairly healthy with all those veggies. Plus I rarely cook with shallots. It lasted me for 4 days (the leftovers didn’t keep too well in the fridge, though).
    I just figured I’d let you know that someone made this. Thanks for the recipe!

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