Garlic-Tomato Pasta with Peas

• Kosher salt
• 1/4 cup extra-virgin olive oil
• 6 cloves 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 grated parmesan cheese (about 1 ounce)

1. Bring a large pot of salted water to a boil.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the garlic and cook, stirring constantly, until the edges start turning golden, about 1 minute.
4. Add the tomato paste to the skillet and cook, stirring, 1 minute.
5. Add the red pepper flakes, then add 1 1/2 cups of the boiling water; stir to dissolve the tomato paste.
6. Simmer until reduced by half, about 5 minutes, adding the peas halfway through.
7. Season with salt.
8. Meanwhile, add the pasta to the boiling water and cook until softened but not cooked through, 2 to 4 minutes.
9. Reserve 1/2 cup cooking water, then drain.
10. 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.
11. Remove from the heat and stir in 1/4 cup parmesan.
12. Top each serving with basil and the remaining parmesan.
13. Photograph by Justin Walker

kosher salt, extravirgin olive oil, garlic, tomato paste, red pepper, frozen peas, pasta, fresh basil, parmesan cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/garlic-tomato-pasta-with-peas.html (may not work)