Adapted from a Giada de Laurentiis recipe
Posted at http://mynew30.blogspot.com/
1 pound linguine
3 tablespoons extra-virgin olive oil
1/2 of a large onion, chopped
2 garlic cloves, minced
1 carrot, diced
2 large pinches of kosher salt
15 turns of the pepper grinder
1 can of tomato paste
1/2 teaspoon Italian seasoning
1 teaspoon dried basil
Small palmful of dried parsley
1 cup of frozen peas, thawed
1/2 cup grated Parmesan
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 shallots, 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.
