A delicious and light pasta recipe full of grape tomatoes and asparagus, with sliced sundried tomatoes and pine nuts, then topped with fresh Parmesan cheese.
- 1/2 lb of good quality spaghetti (I am a big fan of De Cecco)
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon of minced garlic
- 1 pint of grape tomatoes, halved – approx 2 cups
- 1 small bunch of asparagus, sliced into 1-inch pieces
- 1/3 cup sliced sun dried tomatoes in oil
- 1/2 cup grated parmesan cheese, plus more to garnish
- 2 tbsp toasted pine nuts
- Kosher salt and freshly ground pepper to season
- Bring a large pot of salted water to a boil and cook spaghetti as per the package instructions.
- When the spaghetti is about 5-10 minutes from being done, heat the 2 tablespoons of olive oil on medium in a large saute pan and add garlic. Saute for only 30 seconds to 1 minute to flavour the oil.
- Toss in the tomatoes and cook for 2-3 minutes tossing lightly. Sprinkle the tomatoes with a few pinches of kosher salt and a few grinds of freshly ground pepper to season and bring out their flavour and juices. Toss in the asparagus and cook with the tomatoes for an additional 2-3 minutes until crisp tender. Turn down to low and wait for the spaghetti to finish cooking.
- Once the spaghetti is done, transfer the spaghetti directly from the pot into the saute pan with a pasta fork. Toss the the spaghetti with the tomatoes and asparagus.
- Add in the sundried tomatoes, and parmesan and toss lightly to incorporate all of the ingredients.
- Add in 1/4 cup of pasta water into the spaghetti to add some moisture.
- Toss in the pine nuts and a few grinds of freshly ground pepper, and do a final toss.
- Serve with some extra grated parmesan cheese.
- Note: if you like a bit of heat – you can add in red pepper flakes (the more you add the spicier it will be) into the olive oil with the garlic OR you can top your own portion of spaghetti with some flakes for a little heat.