Capellini with Tomato and Peas Recipe.

Capellini with Tomato and Peas

Capellini with Tomato and Peas Recipe.

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 of capellini or other thin spaghetti
  • 3 tablespoons of extra-virgin olive oil
  • 3 shallots, chopped
  • 2 garlic cloves, minced
  • 1 carrot, peeled and diced
  • 1 teaspoon of salt
  • 1 teaspoon of freshly ground pepper
  • 5 tablespoons of tomato paste
  • 1/2 teaspoon of dried oregano
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried parsley
  • 1 1/2 cups of frozen peas, thawed
  • 1/4 cup of freshly grated parmesan cheese
  • 1/4 cup of freshly grated romano cheese


  1. Bring 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 for about 8-10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
  2. 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.
  3. 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.
  4. Gently fold in the pasta and the cheeses, adding the reserved pasta water if necessary.
  5. Transfer to a platter and serve immediately.

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Lesley Wolman

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