Capellini with Tomato and Peas

By LKovac

Ingredients

• 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

Preparation

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.