Angel Hair Pasta with Asparagus, Tomatoes, and Fresh Basil

 

Serves: 3

 

 

16 thin stalks fresh asparagus

1 Tablespoon olive oil

4 cloves garlic - thinly sliced or minced

teaspoon black pepper

6 Italian plum tomatoes - seeded and chopped (2 1/4 cups)

cup white wine

teaspoon salt

1 Tablespoon of butter

1 9-ounce package of angel hair pasta - refrigerated (Capellini) or box

cup fresh basil

 

Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1 1/2 inch pieces and set them aside.

 

In a large skillet, heat oil over medium heat. Add garlic and pepper; cook 1 minute, stirring constantly. Add tomatoes and cook about 2 minutes, stirring often. Add asparagus stalks, wine, and salt to mixture. Cook uncovered for 3 minutes. Add asparagus tips; cook uncovered for 1 minute more. Add butter; stir until melted.

 

Meanwhile, cook pasta according to package directions and drain. Return to pan; toss with asparagus mixture and basil.