Capellini pasta in garlic-tomato sauce with green peas

Ingredients:

• 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)

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. 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.
3. 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.