Tagliatelle with Sun Gold Tomatoes and Asparagus


Tagliatelle with Sun Gold Tomatoes and Asparagus



Serves 4-5

  • 1 lb tagliatelle
  • 1/3 C olive oil (add more if necessary)
  • 1 small yellow onion, chopped
  • 4 cloves garlic, chopped
  • 2 pints Sun Gold tomatoes, stems removed, halved
  • 1 bunch asparagus, trimmed and cut on a diagonal 1/4-inch thick
  • Fresh basil
  • Parmigiano Reggiano (optional)
  • Sea salt
  • Black pepper


Bring a large pot of salted water to a boil. While you are waiting, cook the pasta sauce.

In a large sauté pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until tender, 3-5 minutes. Add the tomatoes and cook until tender and the juices have been released about 10-12 minutes. Add the asparagus. Cook until tender, about 3-5 minutes. Season with sea salt and black pepper.

Cook the tagliatelle until al dente. Scoop the pasta directly into the sauté pan with the sauce and toss to coat. Toss in a handful of fresh basil and stir to combine. Serve with Parmigiano Reggiano if desired.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!