Tagliatelle with Asparagus and Tomato
Ingredients
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| 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) |
Preparation
- Break off and discard the hard part of the asparagus and finely chop.
- Thinly slice the garlic.
- Remove the basil stalks and chop (set aside).
- Chop the rest of the basil setting aside a few whole leaves for garnish.
Cooking - approx 14 min
- Over a low/medium flame heat the oil in a suitable pan and fry the garlic, stirring regularly, for 1 min.
- 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.
- 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.
- 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.
- Stir through the chopped basil.
Serving
- Serve with grated parmesan and the whole basil leaves.
Notes
(1) The pasta needs to be 'al dente' about 7 min (the recommended packet times are usually too long).I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
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