Spaghettini with asparagus
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 4 | Garlic cloves, chopped | |
| 2 | cups | Diced tomatoes |
| Salt and pepper, to taste | ||
| Pinch sugar | ||
| 2 | tablespoons | Tomato paste |
| 1 | pounds | Asparagus, cut into bite-size lengths |
| 1 | pounds | Spaghettini |
| 10 | 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) |
Directions
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.