|½ cup||Extra-virgin olive oil|
|1 pounds||Young; tender asparagus|
|3 pounds||Plum tomatoes; insides scooped out|
|; and discarded|
|Kosher salt; to taste|
|Freshly-ground black pepper; to taste|
|4 tablespoons||Roasted Garlic; see * Note|
|8||Anchovy fillets; rinsed, chopped fine|
|½ cup||Chopped fresh basil|
|3 tablespoons||Chopped fresh parsley|
|1 tablespoon||Chopped fresh mint|
|½ teaspoon||Red chile flakes; or to taste|
|1 pounds||Penne or other shaped dry pasta|
|=== GARNISH ===|
|Freshly-grated Parmesan cheese|
|Fried capers if desired|
* Note: See the "Roasted Garlic" recipe which is included in this collection.
Prepare a charcoal fire. Using 2 tablespoons of the olive oil, lightly oil the asparagus and tomatoes and season with salt and pepper. Grill over hot coals until just tender but well marked. Cut the asparagus at an angle into 2-inch lengths and set aside. Coarsely chop the tomatoes and toss with the Roasted Garlic, anchovies, herbs, chile flakes and the remaining olive oil.
Cook the pasta in boiling salted water until just al dente. While the pasta is cooking, heat the tomato mixture in a large saute pan. When the pasta is done, drain and add to the pan along with asparagus. Toss to combine.
Season to taste with salt and pepper. Serve immediately, garnished with Parmesan and fried capers, if desired. This recipe yields 6 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9654 broadcast 08-05-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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