Bucatini with asparagus
Instructions
To add the defrosted asparagus tips in a pan with oil; combine chopped tomatoes, salt and pepper, cover and cook at low heat.
Cook the bucatini al dente in salted water, toss with prepared sauce and serve.
Ingredients and dosing for 4 persons
- 450 g of type pasta bucatini
- 600 g of asparagus tips
- 500 g of peeled tomatoes
- Olive oil
- Salt
- Pepper