Pasta with Asparagus - Strangozzi con Asparagi Selvatici
Strangozzi Pasta with wild asparagus sauce.
For 4 Person(s)
For the Pasta:
- 1 pound wild asparagus, the thinner the better. If they are not wild use the best you can find at your local grocer.
- 1 pound Strangozzi or any other pasta you desire
- 1 pound peeled tomatoes
- 1/2 onion finely chopped
- 1 clove of garlic finely chopped
- 5 small sprigs of fresh thyme
- 2 leaves of fresh basil
- 1/4 cup extra virgin olive oil
- salt & pepper
- Cut the asparagus in very small sticks about 2 inches long.
- Saute` the asparagus in olive oil and garlic for a few minutes.
- In a separate pot, saute` the onion and then add the peeled tomatoes (cut in small pieces, include the tomato juices) and the basil.
- Cook for 40 mins. at medium heat with the pot covered.
- If the sauces dries up, add some vegetable stock.
- Salt and pepper as desired.
- Add the asparagus and the fresh thyme.
- Pour over the strangozzi pasta cooked al dente.
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This is a very easy one to prepare and just right I love this one!!! - Roccorob