In a large pot, boil water and cook the pasta according to package directions.
In a large skillet over medium-high heat, add the oil. Then sauté the garlic for one minute, just until softened. Add the linguica, and sauté for 2 to 3 minutes, stirring regularly.
Add the tomatoes and, stirring regularly, cook for 4 to 5 minutes.
Drain the cooked pasta but reserve ¼ cup of the hot starchy pasta water. Add the drained cooked pasta and the reserved hot starchy pasta water to the skillet. Stir to coat the pasta with the sauce. Add the peas, and continue cooking for 2 minutes until the peas are cooked through.
Notes
Storage: allow pasta to cool completely, then store in an airtight container for up to 5 days.