Ingredients
-
1 1/2 lbs asparagus, trimmed and cut on the diagonal into 1/2-inch pieces
-
1/4 cup olive oil
-
2 teaspoons garlic, finely choppped
-
2 lbs tomatoes, peeled and coarsely chopped (about 4 cups)
-
salt & freshly ground black pepper
-
3/4 lb linguine
-
1 cup basil, coarsely chopped (only fresh will do)
-
1/4 parmigiano-reggiano cheese, freshly grated
-
1/4 teaspoon dried red pepper flakes
-
1/4 cup scallion, trimmed and cut on the diagonal into 1/2-inch pieces (about one bunch)
Instructions
- Put asparagus in a pot of cold salted water, bring to a boil, drain and set aside.
- Heat the olive oil in a large skillet.
- Add garlic, tomatoes, scallions, pepper flakes and salt and pepper.
- Cook over medium heat about 4 minutes, stirring occasionally.
- Add Asparagus and cook one minute to warm.
- Meanwhile, cook linguini in boiling salted water until al dente and drain.
- Toss pasta into the sauce and sprinkle with the basil.
- Serve immediately with the Parmigiano.