|A simple pasta dish with carrots and peas and a light tomato sauce made with tomato paste.|
Giada's Pasta with Carrots and PeasThis is a meatless dish that I watched Giada de Laurentiis make one day on the Food Network channel. She used linguine, but I didn't have any in the pantry, so I used a combination of Barilla Plus and regular spaghetti pasta.
I was actually surprised to find that it made a very good sauce using no tomatoes - only tomato paste - in fact, that's exactly why I wanted to give it a try. And ya know, it worked! Tomato paste, a few standard seasonings, and pasta water ... so simple. It's a light and perfect for summer dish when you don't want a heavy meal to weigh you down. Don't forget to reserve some of the pasta water - you'll need it! Enjoy.
Recipe: Giada's Pasta with Carrots and Peas©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 15 min | Yield: About 4 to 6 servings
- 1 pound of linguine or spaghetti pasta
- 3 tablespoons of extra virgin olive oil
- 1/2 of a large onion, chopped
- 2 garlic cloves, minced
- 1 carrot, diced
- Kosher salt and freshly cracked black pepper, to taste
- 1 (6 ounce) can of tomato paste
- 1/2 teaspoon Italian seasoning
- 1 teaspoon dried basil
- Palmful of dried parsley
- 1 cup of frozen peas, thawed
- 1/2 cup grated Parmesan cheese
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook to al dente. Reserve at least 3 cups of the pasta water when you drain it.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the onion, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to blend in the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the Italian seasoning, basil and parsley.
Gently fold in the cooked and drained pasta and the peas; add the Parmesan, and any of the additional pasta water as needed. Transfer to a platter and serve immediately.
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