Title: Spaghettini with Asparagus
Categories: Pasta
Yield: 4 Servings
| 2 | tb | Olive oil |
| 4 | | Garlic cloves, chopped |
| 2 | c | Diced tomatoes |
| | | Salt and pepper, to taste |
| | | Pinch sugar |
| 2 | tb | Tomato paste |
| 1 | lb | Asparagus, cut into bite-size lengths |
| 1 | lb | Spaghettini |
| 10 | | Basil leaves, cut into thin slices, or a combination of herb |
| 3 | tb | Freshly grated cheese (Locatelli Romano, Parmesan, dry Jack) |
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.