Capellini pasta in garlic-tomato sauce with green peas
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 465, total fat 18 G., saturated fats 3 G., proteins 13 G., carbohydrates 63 G., fiber 4 G., cholesterol 9 mg, sodium 187 mg, sugar 0 G.
Calories 465, total fat 18 G., saturated fats 3 G., proteins 13 G., carbohydrates 63 G., fiber 4 G., cholesterol 9 mg, sodium 187 mg, sugar 0 G.
The base of this dish is thin Italian capellini (or angel hair) pasta, which takes just a few minutes to prepare, meaning you'll spend less than half an hour making the sauce. The pasta is partially boiled and then mixed into a rich garlic-tomato sauce with green peas, then finished in a pan. Finally, stir in Parmesan cheese, which balances the tomato flavor with its creaminess, and sprinkle with fresh basil for a vibrant bouquet of Mediterranean flavors. Perfect for a quick but delicious dinner, this pasta can be served as a side dish or enjoyed as a standalone vegetarian meal.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 280 g of capellini pasta (angel hair)
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 3 tablespoons tomato paste
- 1/4 tsp red pepper flakes
- 1 cup frozen green peas, thawed
- 0.5 cup fresh basil, coarsely chopped + extra for serving
- 0.5 cup grated Parmesan (about 30 g)
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Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until browned around the edges, about 1 minute. Add the tomato paste to the skillet and cook, stirring, for 1 minute. Add the red pepper flakes, then pour in 1 1/2 cups boiling water; stir to dissolve the tomato paste. Simmer until the sauce has reduced by half, about 5 minutes, adding the peas halfway through. Season with salt to taste.
- Meanwhile, add the pasta to the boiling water and cook until slightly tender, 2-4 minutes. Set aside 1/2 cup of water and sift the rest. Add the pasta and basil to the skillet; stir over medium heat, adding more of the cooking water if necessary, until the pasta is al dente. Remove from heat and stir in 1/4 cup of Parmesan cheese. Sprinkle each serving with basil and the remaining Parmesan cheese.
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