Pasta with Potatoes and Asparagus
Pasta with Potatoes and Asparagus
Ingredients:
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1 pound small to medium pasta
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1 pound potatoes, diced
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4 small tomatoes (campari, plum, vine-ripened), diced
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1 small onion, diced
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5-8 cloves garlic, peeled and cracked
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Crushed red pepper, to taste
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Salt and pepper, to taste
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About 8 leaves fresh basil
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1 bunch of asparagus, trimmed and cut into thirds or quarters
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Approx. 1 cup chicken broth
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Romano Cheese
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extra virgin olive oil
Directions:
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Heat sauté pan over medium heat, add olive oil and 3 cloves of garlic.
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Saute garlic until lightly browned and then add the asparagus.
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Let cook for about 5 minutes or until tender, remove to a plate and set aside.
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In the same pan add more oil, onions and garlic, sauté until onions are just about translucent. Add crushed red pepper and potatoes,
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let cook for about 5 minutes and allow them to get some color.
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Add tomatoes, basil and stir; add chicken broth (just enough to come up the sides of the potatoes not completely cover) and cover,
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let come to a boil and cook until potatoes are tender.
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Add more chicken broth if it gets too dry.
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Meanwhile, cook pasta in boiling salted water. Drain pasta and save some cooking water.
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Toss with potatoes, add reserved asparagus, and add pasta water until desired consistency is reached. Top with grated romano cheese and serve!
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