in Italy

Pasta with asparagus and tomatoes

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Ingredients for 4 servings:

  • 1 kg asparagus, green
  • 1 can/n tomatoes
  • 4 tbsp olive oil
  • salt and pepper
  • 500 g pasta (penne)
  • Parmesan, grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Trim the woody parts of the green asparagus and wash under cold running water. Drain and cut into 3 cm long pieces. (Cut thicker stalks a little shorter). Heat olive oil gently in a pan and lightly fry the asparagus. Chop the tomatoes and add them. Season with salt and pepper. Cover and cook over low heat until soft. Meanwhile, cook the penne “al dente” and drain. Mix with the vegetables and let stand, covered, for about 5 minutes. Serve with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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