Tagliatelle with Asparagus and Tomato

This recipe is a delight to prepare for the whole family and especially abundant for these Lent dates if you are looking for something tasty to eat without meat.
Ingredients
4
Servings
  •  olive oil olive oil
  • 2 cloves garlic, peeled and chopped 2 cloves garlic, peeled and chopped
  • 1 handful basil, finely chopped 1 handful basil, finely chopped
  • 2 cans tomato, peeled 400 grams each 2 cans tomato, peeled 400 grams each
  • coarse salt
  • ground peppers
  • 1 handful asparagus
  • 500 grams tagliatelli type pasta
  • extra virgin olive oils
  •  Parmesan cheese Parmesan cheese
Preparation
1h
0 mins
Low
  • Heat a skillet over medium heat with a splash of olive oil. Add the garlic and fry until lightly golden. Add the basil and the tomatoes and let it simmer until it boils. Season with salt and pepper and let it cook for 5 minutes.
  • Cut off the tips of the asparagus stems and discard them. Chop them finely and add them to the tomato sauce. Let it cook for 1 minute and remove from heat. Add a bit of salt and pepper to taste.
  • Cook the tagliatelle according to the package instructions. When draining the pasta, reserve a cup of the water.
  • Add the pasta to the sauce with a little of the reserved water.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by