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.