Pasta al Pomodoro with Asparagus

Nutrition · per serving

Steps

1. 1

   Tip the flour onto the work surface and make a well in the centre. Add the water, olive oil and salt. Knead to form a smooth, firm dough, working it for about 4 minutes, then cover and leave to rest for 8 minutes.

   180 g 00 flour85 ml water1 tbsp olive oil1/2 tsp salt
2. 2

   Meanwhile, heat the olive oil in a large frying pan. Sauté the onion for 2 minutes until translucent, then add the garlic and chilli flakes and fry for 30 seconds.

   1 small onion, finely diced2 cloves garlic, finely chopped1 tbsp olive oil1/2 tsp chilli flakes1/2 tsp salt1 pinch sugar1 tbsp basil, finely sliced
3. 3

   Stir in the tomatoes, salt and sugar, and simmer the sauce uncovered over medium heat for 8 to 10 minutes. It should reduce slightly; stir in the basil only at the end.

   250 g canned chopped tomatoes1/2 tsp salt1 pinch sugar
4. 4

   Trim off the woody ends of the asparagus and cut the spears into 3 cm pieces. Heat the olive oil in a second frying pan, add the asparagus and salt, and fry for 4 to 5 minutes, until browned but still tender-crisp. Toss with the lemon juice.

   250 g green asparagus1 tbsp olive oil1 pinch salt1 tsp lemon juice
5. 5

   Divide the pasta dough into two pieces, roll them out thinly and cut them into strips about 5 mm wide using a knife. Dust the strips lightly with flour so they do not stick together.

   180 g 00 flour
6. 6

   Bring a large pot of well-salted water to a rolling boil and cook the pasta for 2 to 3 minutes. Once al dente, reserve about 100 ml of the cooking water, then drain the pasta.

   180 g 00 flour
7. 7

   Add the pasta directly to the tomato sauce and toss with a little cooking water until creamy. Divide among plates, top with the sautéed asparagus and serve immediately.

Origin & History

Pasta al pomodoro is a classic of Italian home cooking, relying on just a few high-quality ingredients. Asparagus is a seasonal addition that pairs particularly well with a simple tomato sauce and olive oil.