Pasta with Baked Tomatoes and Asparagus
by Editorial Staff
Recipe for making “bows” pasta with baked cherry tomatoes, pine nuts, asparagus, garlic, basil, lemon pepper and Parmesan cheese.
Servings: 4
Cook: 4 hours 15 mins
Ingredients
- Cherry Tomatoes – 12 Pieces
- garlic – 3 Cloves
- Olive oil – 1-2 teaspoons
- Sugar – 1 Pinch
- Salt – 1 Pinch
- Freshly ground pepper – – To taste
- Basil leaf – 4 pieces
- For the pasta: pine nuts – 1/3 Cup
- Pastes “bows” – 240 Grams
- A bunch of asparagus – 1 Piece
- Olive oil – 1
- Fresh basil – 1
- Garlic and Herb Cheese or Goat Cheese – 1/4 Cup
- Lemon Pepper – 3/4 Teaspoons
- Salt and black pepper – To taste
Directions
- Preheat oven to 225 degrees. Cut the cherry tomatoes in half. Grind the basil leaves. Place the cherry tomatoes, cut upwards on a small baking sheet. Drizzle with olive oil, sprinkle with sugar, salt, and pepper. Sprinkle with basil. Place 3 garlic cloves between the tomatoes. Bake for 3 1/2 hours. The tomatoes should be shriveled, but there should be some moisture left in them. Store tomatoes and garlic in the refrigerator until use.
- Heat a medium saucepan over medium heat. Saute the pine nuts in a dry saucepan, shaking or stirring constantly, until the pine nuts are slightly brown on all sides. Place in a bowl.
- In the same saucepan, bring 6 cups of well-salted water to a boil. Add pasta and cook for 8 minutes. Chop the asparagus. Add asparagus and cook for another two minutes. Set aside 2/3 cup of the cooking liquid. Drain off the remaining water. Place pasta and asparagus in a colander.
- In the same saucepan, heat the olive oil over medium heat. Add the roasted chopped garlic leftover from the tomatoes and fry for 30 seconds, then add the sautéed tomatoes and fry until warmed. Add pasta, asparagus, and pasta liquid and stir.
- Add chopped basil, cheese, lemon pepper, and pine nuts. Season with salt and pepper, stir, and serve immediately.
Enjoy your meal!
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