Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Roasted asparagus and tomato pasta Recipe

Ingredients

How to make it

  • Preheat the oven to 425 degrees.
  • On a cookie sheet, pour roughly 1-2 T of EVOO, and a t each of salt and pepper (or to your own taste). Drop the chopped asparagus on top, and get it all covered in the EVOO/salt/pepper mixture.
  • Get out a small casserole dish and do the same for the (whole) cherry tomatoes and roughly chopped garlic.
  • 6-8 minutes should be sufficient for the asparagus, keep the tomatoes in the oven for 20-30, depending on your taste. When you take the tomato-garlic mixture out, the tomatoes should look shriveled but bright red, and it should be soupy looking. The asparagus should be a little brown and very tender.
  • While the vegetables are roasting, boil a large pasta pot full of water with a good pinch of salt and a splash of EVOO to keep the pasta from sticking. Follow the directions on the package for al dente pasta. Drain it, put it back in the pot, and add a T or 2 of EVOO, and the sun-dried tomatoes. Do not put it back on the stove until everything else is ready, but turn the burner down to low.
  • If your pine nuts are raw (which they usually are), toast them lightly on the stove. I like to use a cast iron skillet for this purpose.
  • When everything is done cooking, throw it all into the pot with the pasta. Add 1 or 2 T of tomato paste for a nice concentrated tomatoey flavor. Throw in the parsley, and salt and pepper to your taste. Let it all marinade together for approx. 5 minutes (this is why it's especially important NOT to overcook your pasta!).
  • Serve with a big glass of red wine and enjoy.

Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was good "
    ladybugw ate it and said...
    I really enjoyed this dish. Next time, I'll add some spicy chili paste to really kick up the heat.
    Was this review helpful? Yes Flag
    " It was good "
    trigger ate it and said...
    An interesting way to make this, I love the different tomatoes used each way of preparing them adds a new dimension to the dish.

    Michael
    Was this review helpful? Yes Flag

The Cook

julialynn Decatur, GA

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes