Entrée Pasta

Capellini with Tomato and Peas

This is a very fast pasta meal based on a recipe from Giada De Laurentiis’ cookbook Everyday Pasta.  (My copy is autographed!)  Get it here: Everyday Pasta.

You can make the sauce in the time it takes to boil the water and cook the pasta…a perfect weeknight meal.  (It actually felt more like a Rachael Ray 30 Minutes Meal than a Giada one.)  Either way, it was yummy!

  • Start by getting the pasta water on.  Once it comes to a boil, season generously with salt and add the capellini.
  • While it’s heating up, peel and chop 1 carrot, 4 cloves of garlic, and 3 shallots.

  • Heat 3 tablespoons EVOO over medium heat.
  • When the oil is hot, add the vegetables.
  • Season with 1 teaspoon each of s&p.

  • Stir to combine, then let the veggies cook until tender (about 8 minutes).
  • When the vegetables are tender, add 5 tablespoons of tomato paste.
  • Add 1/2 cup of the pasta cooking water.
  • Stir to break down the paste and create a sauce.

  • Add 1/2 teaspoon dried oregano, and 1 teaspoon each of dried parsley and dried thyme.

  • Add 1 & 1/2 cup of frozen peas.

  • Fold in the cooked pasta.
  • Add about 1/3 cup of grated parmesan cheese.

  • Stir to combine, adding more pasta cooking water as needed to make a sauce.

That’s it!  It’s that quick.  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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