Capellini with Tomato and Peas


Delicious and so easy to prepare. This recipe is a must have to pull out when you are in need of a pasta dish and you are short on time!


1 pound capellini or other thin spaghetti
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, peeled and diced
1 teaspoon salt
1 teaspoon freshly ground 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 freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese


Btring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but firm to the bite, stirring occasionally, 8-10 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, carrot, salt and pepper. Cook until tender, about 8 minutes. Add the tomato paste and a 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce. Stir in the oregano, thyme, parsley and peas. Gently fold in the pasta and the cheeses, adding the reserved pasta water if necessary. Transfer to a platter and serve immediately.


Pasta with Cherry Tomatoes and Spinach (cheese optional)

This is a new twist on a family pasta favorite that I have been making with penne pasta since my kids were little. I updated it by adding wilted spinach and artisinal pasta, for a more grown up appeal.



salt and pepper
1 pound short pasta of your choice. I found this one at Trader Joe’s
1/4 cup olive oil
2 garlic cloves, thinly sliced
2 cups cherry tomatoes halved
1 bag or bunch of spinach washed and trimmed
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Parmesan or DF cheese plus more for serving


1) In a large pot of boiling salted water, cook the pasta until al dente, about 13-`15 minutes
2) Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic, and cook, stirring until just golden, about 1 minute. Add the cherry tomatoes, oregano and crushed red pepper (if using), 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Reduce the heat to low and cook until the tomato juices run..about 3 minutes.
3) Add the cooked pasta and 1/4 cup of parmesan or DF cheese to the skillet and toss to combine.
4) Transfer to a large serving bowl and toss in the spinach until the leaves are wilted.
Add more cheese to taste.
5) Serve immediately.

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