Umbria
Preparation - Easy
Serves 4

Can be made with wild or domestic asparagus.

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

Bring a large pot of salted water to boiling, add the pasta.
Heat the oil in a frying pan and gently saute the garlic until golden.
Add the asparagus - continue to saute until asparagus is slightly soft but not mushy.
Add tomatoes and cook on higher heat until reduced (thickened) to preferred consistency - about 10 minutes.
Salt and pepper to taste.
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.