Spaghettini with asparagus

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
4 \N Garlic cloves, chopped
2 cups Diced tomatoes
\N \N Salt and pepper, to taste
\N \N Pinch sugar
2 tablespoons Tomato paste
1 pounds Asparagus, cut into bite-size lengths
1 pounds Spaghettini
10 \N Basil leaves, cut into thin slices, or a combination of herbs (parsley and marjoram, for example)
3 tablespoons Freshly grated cheese (Locatelli Romano, Parmesan, dry Jack)

Heat olive oil in a saucepan, add garlic and gently saute until garlic is fragrant and softened. Add tomatoes and cook over medium-high heat, stirring occasionally, until thick and saucelike. Season with salt, pepper and sugar, and add tomato paste if needed. Stir in asparagus, cover, and cook about 5 minutes, or until asparagus is just tender. Set aside and keep warm. Cook pasta until al dente. Drain. Serve spaghettini topped with sauce, herbs and cheese. Serves 4 to 6.

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