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


Pasta-with-Tomato-and-Peas-2-300x200Bring 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.
Pasta-with-Tomato-and-Peas-3-300x200Meanwhile, 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.
Pasta-with-Tomato-and-Peas-4-300x200Add the tomato paste.
Pasta-with-Tomato-and-Peas-10-200x300Use 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.
Pasta-with-Tomato-and-Peas-11-200x300Add more pasta water if necessary. Stir in the oregano, thyme and parsley.
Pasta-with-Tomato-and-Peas-5-300x200Add in the peas.
Pasta-with-Tomato-and-Peas-12-200x300Gently fold in the cooked pasta, adding more reserved pasta water if it’s too dry.
Pasta-with-Tomato-and-Peas-6-300x200Transfer to a platter and sprinkle with Parmesan cheese and serve immediately.

This Post Has 0 Comments

  1. Kevin

    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!

Leave a Reply