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.
Ingredients
- 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
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 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. |
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!