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 network.com
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.