Ingredients
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1/4 cup olive oil
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3 garlic cloves (minced)
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2 1/2 cups tomatoes (chopped)
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3/4 cup sun-dried tomato (oil-packed, drained & chopped)
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1/2 teaspoon red pepper flakes
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salt (to taste)
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pepper (to taste)
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1/2 lb fresh asparagus (1 inch pieces)
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8 ounces fresh crabmeat (preferred, but sub as desired)
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1/2 cup mascarpone cheese
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12 ounces spaghettini (thin spaghetti)
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10 fresh basil leaves (thinly sliced)
Instructions
- Sauté garlic in oil over med heat for 2 minutes. Add chopped tomatoes & chopped sun-dried tomatoes & red pepper flakes.
- Cover & simmer about 5 minutes. Season to taste w/salt & pepper.
- Cook asparagus in boiling water about 2 minutes. Using a slotted spoon, transfer asparagus to skillet w/sauce.
- Return water to a boil, add salt & cook pasta. Drain & set aside.
- Bring sauce to a simmer. Mix in crabmeat & mascarpone & blend well.
- Add pasta & basil, toss just to heat thru & serve.