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Pasta tossed with tomato sauce and asparagus in a black pan
Print Recipe

Linguine with Asparagus and Tomato

Course: Main Course
Cuisine: Italian, Pasta

Ingredients

  • Linguine – 300 gm
  • Green asparagus – 500 gm
  • Cherry tomatoes – 200 gm
  • Canned tomatoes – 400 gm
  • Olive oil – 4-5 tbsp
  • Garlic – 2 cloves chopped finely
  • Salt – to taste
  • Pepper – to taste
  • A pinch of sugar
  • Italian herbs optional
  • Chilli flakes optional
  • Parmesan cheese – freshly grated

Instructions

  • Rinse and trim the asparagus; cut into short sections.
  • Heat olive oil in a pan and lightly fry the garlic till golden brown.
  • Add the asparagus and toss for a few seconds. Then add the cherry tomatoes and cook further on high heat for a few seconds. Next add the canned tomatoes and season with salt and pepper. Add a pinch of sugar and simmer on low heat for about 5 minutes.
  • Cook linguine in salted boiling water; reserve a bit of the water in which the pasta was cooked, drain the remaining and add to the simmering sauce. Use the reserved pasta water to loosen up the sauce if it feels too thick.
  • Grate fresh Parmesan cheese on top and season with Italian herbs and chilli flakes.
  • Serve warm.