Pasta w/ smoked mozzarella, asparagas & dried tomatoes
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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