Penne with Asparagus and Tomatoes
Penne with asparagus and tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g penne
- Salt
- 250 g green asparagus
- 80 g sun-dried tomatoes
- 250 g Cherry Tomatoes
- 1 handful basil
- 30 g pine nuts
- 3 tbsp olive oil
- 2 tbsp butter
- 200 ml dry white wine
- 200 g passata
- 1 tsp sugar
- Pepper (freshly ground)
Instructions
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1.
Cook the pasta in plenty of boiling salted water until al dente.
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2.
Wash the asparagus, peel the lower third and trim about 2 cm off the bottom. Cut diagonally into sections of about 3 cm. Slice the sun‑dried tomatoes into strips. Wash and halve the cherry tomatoes. Wash basil and pat dry. Toast pine nuts in a dry pan.
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3.
Heat olive oil and butter in a skillet, add asparagus and sun‑dried tomatoes. Sauté while stirring, then deglaze with white wine. Stir in passata and season with salt, sugar, and pepper. Simmer on low heat for about 10 minutes. Add cherry tomatoes, let them warm for 2–3 minutes, then combine the drained pasta with the skillet mixture and adjust seasoning.
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4.
Serve in deep bowls. Sprinkle pine nuts and basil over the top before serving.
