Prep 15 mins
Cook 20 mins
Fettucine teams well with the delicious asparagus. Using a combination green-and-white fettucine give this dish visual appeal as well.
- 12 ounces fettuccine (try spinach or a whole grain variety)
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes, with liquid
- 1⁄2 cup thinly sliced oil-cured sun-dried tomato packed in oil
- 3 -4 fresh basil leaves, thinly sliced (or 1/2 to 1 teaspoon, dried)
- 1⁄4 teaspoon hot red pepper flakes or 2 -3 dashes cayenne pepper
- 10 -12 ounces slender fresh asparagus, trimmed and cut into 1-inch pieces
- salt & freshly ground black pepper
- Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
- Meanwhile, heat the oil in a large saucepan. Add the garlic and sauté over low heat until golden. Add the diced and dried tomatoes, dried basil, and red pepper flakes. Bring to a simmer, then add the asparagus and simmer over medium-low heat, covered, until the asparagus is tender-crisp, about 8 minutes.
- Combine the pasta, asparagus, and sauce in a large serving bowl and toss well. Season to taste with salt and pepper. Serve at once, passing around the Parmesan to anyone who wishes to top their pasta with it.
- To complete the meal: Make a simple salad with a vinaigrette. Serve with a good store-bought foccacia bread.
Fabulous pasta! I made with whole wheat fettuccine and fresh basil and made the recipe as directed. The flavor is fresh and makes a very satisfying meal served with a tossed green salad and fresh Italian bread. Thinking of Vicky in memory and enjoying the recipes she has shared with us on Food.com.