Main Ingredients:

1/2 cup chopped wild asparagus (approximately 1" length)
2 cloves garlic
Pepperoncino (optional, to taste)
1 T extra virgin olive oil or unsalted butter
1 pound of fresh, peeled tomatoes, or 16 oz canned tomatoes
Salt and pepper to taste
A pinch or two of oregano (optional)
Fresh, minced parsley (optional)
1/2 cup grated Pecorino Romano or Reggiano Parmigiano cheese (on the table)
Spaghetti or fresh fettucine

Cooking Preparation of the Recipe:

Bring a large pot of salted water to boiling, add the pasta.
Heat the oil in a frying pan and saute the garlic until light brown. Add the asparagus - continue to saute until asparagus is slightly soft but not mushy.
Add tomatoes and cook until reduced to preferred consistency.
Salt and pepper to taste.
When the pasta is done (8-12 minutes for 'al dente'), drain and turn out into preheated serving dish. Pour on the sauteed asparagus, mix, and serve.

Browse by categories