Garlic-Tomato Pasta With Peas
Garlic-Tomato Pasta With Peas

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, garlic-tomato pasta with peas. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Garlic-Tomato Pasta With Peas is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Garlic-Tomato Pasta With Peas is something that I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can have garlic-tomato pasta with peas using 8 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Garlic-Tomato Pasta With Peas:
  1. Make ready 1/4 cup Extra Virgin olive oil
  2. Get 6 clove Garlic
  3. Prepare 3 tbsp Tomato paste
  4. Take 1/4 tsp Red pepper flakes
  5. Take 1 cup Frozen peas, thawed
  6. Make ready 10 oz Angel hair pasta
  7. Make ready 1/2 cup Fresh basil, roughly chopped
  8. Make ready 1/2 cup Grated Parmesan cheese
Instructions to make Garlic-Tomato Pasta With Peas:
  1. 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 occasionally, until the edges start turning golden, about one minute. Add the tomato paste to the skillet and cook, stirring, one 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 five minutes, Adding the Peas ispeas halfway through. Season with salt.
  2. 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.

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