Fifteen minutes is all it takes to get this dish on the table and you’ll find everything you need in the pantry or in the freezer—no need to shop! It has a very concentrated tomatoey flavor that I find appealing.

　　

Ingredients

6 servings

　　1 pound capellini or other thin spaghetti

　　3 tablespoons extra-virgin olive oil

　　3 shallots, chopped

　　2 garlic cloves, minced

　　1 carrot, peeled and diced

　　1 teaspoon salt

　　1 teaspoon freshly ground black pepper

　　5 tablespoons tomato paste

　　1/2 teaspoon dried oregano

　　1 teaspoon dried thyme

　　1 teaspoon dried parsley

　　1 1/2 cups frozen peas, thawed

　　1/4 cup freshly grated Parmesan cheese

　　1/4 cup freshly grated Romano cheese

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.

　　

Step 2

Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrot, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce. Stir in the oregano, thyme, parsley, and peas. Gently fold in the pasta and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

　　Everyday Pasta