Penne with Asparagus
Source of Recipe
Bernice
List of Ingredients
Penne with Asparagus
25 ml butter 2 tbsp
25 ml olive oil 2 tbsp
750 g asparagus, sliced 1 1/2 lb
625 ml onions, chopped 2 1/2 cup
2 large garlic cloves, chopped 2
796 ml can italian-style tomatoes 28 oz
10 ml dried oregano 2 tsp
1 ml dried red pepper, crushed 1/4 tsp
375 g penne, cooked 3/4 lb
125 ml parmesan cheese, grated 1/2 cup
Recipe
Melt butter with oil in heavy saucepan over medium-high heat.
Add asparagus and saute 3 minutes.
Using slotted spoon, transfer asparagus to bowl.
Add onions and garlic to pan.
Saute until light golden, about 10 minutes.
Add tomatoes with juice, oregano and red pepper.
Bring sauce to boil.
Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
Return asparagus to sauce.
Cook until asparagus is tender-crisp, about 3 minutes.
Add penne and 1/2 cup (125 ml) cheese.
Toss to combine.
Season with salt and pepper.
Transfer pasta to large bowl.
Serve with additional cheese on top.
Serves 4
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