Tagliatelle with Asparagus and Tomato

This is another simple pasta dish but very tasty.


For 1 Continued...
80 gm dried tagliatelle - (3 nests) (see note 1) black pepper (to taste)
1 - 2 tbspn olive oil 50 gm asparagus (prepared weight)
5 gm garlic 10 gm fresh basil (to taste)
150 gm chopped tomatoes (tinned) parmesan (to taste)
salt (to taste)  


Cooking - approx 14 min

  1. Over a low/medium flame heat the oil in a suitable pan and fry the garlic, stirring regularly, for 1 min.
  2. Add the basil stalks, tomato, salt and pepper and cook, covered, stirring regularly, for 5 min, adding a little pasta water if required to prevent drying.
  3. Stir in the asparagus and simmer, covered, for 7 min, stirring regularly - adding a 'pasta' water to prevent drying and to maintain the desired sauce consistency.
  4. Whilst the sauce is simmering boil the tagliatelle in salted water (see pasta packet) then drain and when the sauce has been cooked add to the pan with the sauce and stir to coat the pasta with the sauce and heat through.
  5. Stir through the chopped basil.


  1. Serve with grated parmesan and the whole basil leaves.


(1) The pasta needs to be 'al dente' about 7 min (the recommended packet times are usually too long).
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The main ingredients
Enlarge image

The finished meal

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