Recipe from Pasta Plus!! //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
OO  Pasta pot, large sauté pan.

  1. BRING a large pot of salted water to boiling, add the pasta.
  2. HEAT the oil in a frying pan and gently sauté the garlic until golden.
  3. ADD the asparagus - continue to é until asparagus is slightly soft but not mushy.
  4. ADD tomatoes and cook on higher heat until reduced (thickened) to preferred consistency - about 10 minutes.
  5. WHEN the pasta is done (8-12 minutes for 'al dente'), drain and turn out into preheated serving dish.
  6. POUR on the sauce, mix, and serve.
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