kumquat (kumquatpie) wrote in thefoodyoucrew,
kumquat
kumquatpie
thefoodyoucrew

  • Mood:

we should share more recipes

I feel the need to share this recipe because it's become one of my favorites to prepare as it is easy, delicious, and involves ingredients I always have on hand. Plus it is vegetarian and could easily be made vegan if you just substitute some soy cheese for the regular parmigiano reggiano and pecorino romano (of course, that seems a travesty to me, but such is life).

Pasta with Tomato and Peas

1 pound linguine (I actually prefer whole wheat pasta shells - that way it's a bit healthier and I like having little "cups" full of pea and carrot)
3 tablespoons extra-virgin olive oil
3 shallots, chopped (if you don't have shallots, you could just used a medium yellow or white onion and maybe 1/4 a tsp. of sugar)
2 garlic cloves, minced
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan
1/4 cup grated Romano

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, 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.

I would post food porn, but I feel lazy. Maybe next time.
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