Sunday, July 12, 2015

Garlic-Tomato Pasta with Peas

Pasta doesn't get much easier than this!  The base is made from tomato paste - I actually added a bit more than the 3 tablespoons to make it really pop with tomato flavor.

Garlic-Tomato Pasta with Peas
Food Network Mag – adapted
Serves 4

1/4         cup extra-virgin olive oil
6            loves garlic, thinly sliced
3            tablespoons tomato paste
1/4         teaspoon red pepper flakes
1            cup frozen peas, thawed
10          ounces angel hair pasta
1/2         cup fresh basil, roughly chopped, plus more for topping
1/2         cup vegan parmesan cheese

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 stat turning golden, about 1 minute.  Add the red pepper flakes, then add 1 & 1/2 cups of he 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, 2-4 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 heta and stir in 1/4 cup vegan parmesan.  Top each serving with basil and the remaining vegan parmesan. 

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