Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Warm water |
| ½ cup | Dried tomatoes, sliced into |
| Strips | |
| ¾ pounds | Asparagus, cut diagonally 1" |
| Pcs | |
| 12 ounces | Pkg farfale (bowtie pasta) |
| 2 tablespoons | Olive oil |
| 1 small | Onion, chopped |
| 2 | Cloves garlic, finely |
| Chopped | |
| 1 tablespoon | Fresh thyme leaves (or 1 t |
| Dried) | |
| ¼ teaspoon | Salt |
| ¼ pounds | Smoked mozzarella, cut in sm |
| Cubes |
Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid.
Heat 5" of water to boiling in large saucepot. Add the asparagus and cook 3 min. until tender but still crisp. Remove to a bowl and set aside.
In the same of pot of boiling water, cook the pasta. While it's cooking: Heat 1 T olive oil over med. heat; add onion & saute 5 min. Reduce heat to low; add garlic & saute 3 min. Stir in tomato liquid, asparagus, thyme leaves & salt. Cook for 5 min. Drain pasta; return it to the pot and toss with remaining 1 T olive oil.
Place on serving platter and top with tomato-asparagus mixture and mozzarella. Serve immediately; or to serve cold, cool to room temperature, cover & refrigerate.
Recipe By : Country Living, May 1995