Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 1/2 c. Extra-virgin extra virgin olive oil
- 1 lb Young, tender asparagus
- 3 lb Plum tomatoes insides scooped out and discarded
- Â Â Kosher salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 Tbsp. Roasted Garlic see * Note
- 8 x Anchovy fillets rinsed, minced fine
- 1/2 c. Minced fresh basil
- 3 Tbsp. Minced fresh parsley
- 1 Tbsp. Minced fresh mint
- 1/2 tsp Red chile flakes or possibly to taste
- 1 lb Penne or possibly other shaped dry pasta
- Â Â Freshly-grated Parmesan cheese
- Â Â Fried capers if you like
Инструкции
- Prepare a charcoal fire.
- Using 2 Tbsp. of the extra virgin olive oil, lightly oil the asparagus and tomatoes and season with salt and pepper. Grill over warm coals till just tender but well marked. Cut the asparagus at an angle into 2-inch lengths and set aside. Coarsely chop the tomatoes and toss with the Roasted Garlic, anchovies, herbs, chile flakes and the remaining extra virgin olive oil.
- Cook the pasta in boiling salted water till just al dente. While the pasta is cooking, heat the tomato mix in a large saute/fry pan. When the pasta is done, drain and add in to the pan along with asparagus. Toss to combine. Season to taste with salt and pepper. Serve immediately, garnished with Parmesan and fried capers, if you like.
- This recipe yields 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 456 | |
| Calories from Fat 170 | 37% |
| Total Fat 19.24g | 24% |
| Saturated Fat 2.72g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 285mg | 8% |
| Total Carbs 59.83g | 16% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.84g | 2% |
| Protein 11.16g | 18% |
