Garlic-Tomato Pasta with Peas
Garlic-Tomato Pasta with Peas might be a good recipe to expand your main course recipe box. This recipe serves 4 and costs 88 cents per serving. One serving contains 457 calories, 15g of protein, and 17g of fat. 354 people have tried and liked this recipe. If you have parmesan cheese, fresh basil, red pepper flakes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 96%, this dish is tremendous. Similar recipes are Pasta with Peas, Garlic and Ricotta Salata, Ham and Peas Pasta with Garlic Parmesan Cream Sauce, and Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper (vegan).
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
10 ounces angel hair pasta
1/2 cup fresh basil, roughly chopped, plus more for topping
6 cloves garlic, thinly sliced
Kosher salt
1/4 cup extra-virgin olive oil
1/2 cup grated parmesan cheese (about 1 ounce)
1 cup frozen peas, thawed
1/4 teaspoon red pepper flakes
3 tablespoons tomato paste
Equipment:
pot
frying pan
Cooking instruction summary:
Bring a large pot of salted water to a boil. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until the edges start turning golden, about 1 minute. Add the tomato paste to the skillet and cook, stirring, 1 minute. Add the red pepper flakes, then add 1 1/2 cups of the boiling water; stir to dissolve the tomato paste. Simmer until reduced by half, about 5 minutes, adding the peas halfway through. Season with salt. Meanwhile, add the pasta to the boiling water and cook until softened but not cooked through, 2 to 4 minutes. Reserve 1/2 cup cooking water, then drain. Add the pasta to the skillet along with the basil; toss over medium heat, adding more of the reserved cooking water if needed, until the pasta is al dente. Remove from the heat and stir in 1/4 cup parmesan. Top each serving with basil and the remaining parmesan. Photograph by Justin Walker
Step by step:
1. Bring a large pot of salted water to a boil.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the garlic and cook, stirring constantly, until the edges start turning golden, about 1 minute.
4. Add the tomato paste to the skillet and cook, stirring, 1 minute.
5. Add the red pepper flakes, then add 1 1/2 cups of the boiling water; stir to dissolve the tomato paste. Simmer until reduced by half, about 5 minutes, adding the peas halfway through. Season with salt.
6. Meanwhile, add the pasta to the boiling water and cook until softened but not cooked through, 2 to 4 minutes. Reserve 1/2 cup cooking water, then drain.
7. Add the pasta to the skillet along with the basil; toss over medium heat, adding more of the reserved cooking water if needed, until the pasta is al dente.
8. Remove from the heat and stir in 1/4 cup parmesan. Top each serving with basil and the remaining parmesan.
9. Photograph by Justin Walker
Nutrition Information:
covered percent of daily need
