Summery pasta alert!
I’m not joking.
I wish I was, but not really, because it’s FUN.
I’m telling you this because the other night we played this VERY COOL game, and asparagus was one of my ingredients.
Also cod. It was awesome. I didn’t make this pasta for Chopped night. I made this pasta a few nights later with the extra asparagus. SEE? I have a point.
I made this pasta a few days ago and we ate it last night. Due to the aforementioned getting home at 9pm every night, I find that I need to cook dinners wayyyyy in advance to avoid the temptation of going out to eat every night. It was great Light, fresh, and simple, and kept really well in the fridge for 2 days.
This is vegetarian except for ONE anchovy, which you could totally leave out. I like anchovies and Jay could take ’em or leave ’em so….whether or not you use the anchovy in this is totally up to you.
You need pasta, asparagus, mascarpone cheese, parsley, anchovies (optional), a fresh tomato (or a few little guys), and garlic. Sorry about the weird picture slash dog that wouldn’t move. I was in a hurry.
We’re going to cook the pasta while we make the sauce. Start water to boil, then when you add the timer set it for 2 minutes LESS than the al dente time – we’ll boil the asparagus for 1-2 minutes with the pasta right before we drain it.
Shared at Weekend Potluck for everyone to try!
- 12 ounces short-cut pasta
- 1 small bunch asparagus, cut into 1-inch pieces
- 1 whole anchovy, plus more for topping, if desired
- 3 cloves garlic, minced
- 1 large, or equivalent, fresh tomato, chopped
- 1 cup dry white wine
- 1 small can (8 oz) tomato sauce
- 4 ounces mascarpone cheese
- salt, to taste
- 1/4 cup fresh parsley leaves, for topping
- Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions. 2 minutes before the pasta is done, add the asparagus and cook until pasta is done. Drain.
- Meanwhile, make the sauce. In a large skillet, add the anchovy with a drizzle of oil over medium heat. Cook the anchovy until it has broken up into the oil, then add the tomato chunks. Cook the tomatoes for 2 minutes, then add the garlic for one minute.
- Pour in the wine, and allow to reduce by half. Then, add the tomato sauce. Let the sauce bubble for a minute or so, then taste. Add some salt if you'd like.
- Combine the tomato sauce, pasta, asparagus, and mascarpone until well combined. Serve topped with the parsley, and add extra anchovy bits if you'd like.