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Country Noodles with Asparagus Sauce

List of Ingredients




COUNTRY NOODLES WITH CHUNKY ASPARAGUS SAUCE

1 pound tagliatelle
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
1/2 pound pencil-thin asparagus, woody ends trimmed, chopped and blanched
1/2 pound ripe tomatoes, seeded, cut into wedges
4 teaspoons minced Italian parsley
2 teaspoons minced basil
2 teaspoon snipped chives
1/2 teaspoon minced thyme
1/2 teaspoon minced mint
1/2 teaspoon minced oregano
1/2 teaspoon minced tarragon
1/8 teaspoon chili flakes
salt



Recipe



Bring a large pot of water to a boil. Cook the pasta until it is al dente; drain. Meanwhile, make the sauce: Heat the olive oil in a skillet wide enough to accomodate the pasta. Add the garlic; cook until aromatic. Fold in the asparagus (reseve the tips) and tomatoes, and sauté until the tomatoes break down, about 3 minutes. Stir in the herbs, chili flakes, salt, and pasta, sauté for 1 minute, and adjust the seasoning. Decorate with the asparagus tips. Serve hot. Serves 4