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Capellini with Tomato and Peas


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Rate this recipe 4.5/5 (2 Votes)


  • 1 pound capellini or thin spaghetti
  • 3 tablespoons extra-virgin olive oil
  • 3 shallots, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 5 tablespoons tomato paste
  • 1/2 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 1/2 cups frozen peas, thawed
  • 1/4 cup Parmesan cheese
  • 1/4 cup Romano cheese



Step 1

1. Cook pasta for about 8 minutes and save about a cup of pasta water.

2. Heat oil in a large nonstick frying pan. Add shallots, garlic, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and ½ cup pasta water. Stir to melt the tomato paste and create a sauce. Stir in spices and peas. Gently fold in the pasta and the cheeses, adding more reserved pasta water if necessary.

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