Recipe from Pasta Plus!! http://pasta.e-rcps.com

ASPARAGUS PASTA SAUCE WITH TOMATOES
Pasta con asparagi in rosso
Umbria
Preparation - Easy
Serves 4

Can be made with wild or domestic asparagus.

INGREDIENTS:

1 lb asparagus, tips and tender stalks, washed and broken into 1/2 inch pieces

2 cloves garlic, peeled and coarsely chopped

2 T olive oil or butter

1 sprig fresh oregano, leaves chopped, or 1/4 t dried oregano

1/4 red chili pepper, to taste (optional)

1 1/2 pound fresh, peeled tomatoes, or 1 1/2 14.5 oz can

Salt and freshly ground pepper

1 lb tagliatelle, spaghetti, spaghettini, fettucine

Pasta pot, large sauté pan.

BRING a large pot of salted water to boiling, add the pasta.

HEAT the oil in a frying pan and gently sauté the garlic until golden.

ADD the asparagus - continue to é until asparagus is slightly soft but not mushy.

ADD tomatoes and cook on higher heat until reduced (thickened) to preferred consistency - about 10 minutes.

WHEN the pasta is done (8-12 minutes for 'al dente'), drain and turn out into preheated serving dish.

POUR on the sauce, mix, and serve.

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