Ingredients Jump to Instructions ↓

  1. 2 tb Olive oil 

  2. 10 Basil leaves, cut into 4 Garlic cloves, chopped -thin slices, or a

  3. 2 c Diced tomatoes -combination of herbs

  4. Salt and pepper, to taste -(parsley and marjoram,

  5. Pinch sugar -for example)

  6. 2 tb Tomato paste 

  7. 3 tb Freshly grated cheese

  8. 1 lb Asparagus, cut into -

  9. -bite-size lengths -Parmesan, dry Jack)

  10. 1 lb Spaghettini

Instructions Jump to Ingredients ↑

  1. 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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