Tagliatelle with Sun Gold Tomatoes and Asparagus
Ingredients
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
Instructions
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.