Asparagus Puttanesca
Boil rigatoni & asparagus. Sauté garlic, olives, sun-dried tomatoes, capers. Toss with rigatoni, asparagus. Add Romano cheese. Serve warm.
Equipment
- 1 large sauté pan
- 1 large, beautiful bowl
Ingredients
- 1 lb rigatoni
- 1 lb fresh asparagus trimmed, cut into 1-inch pieces
- 2 cloves garlic minced
- 1 cup pitted Kalamata olives roughly chopped
- 1 8- ounce jar sun-dried tomatoes in oil - julienne
- 1 handful sun-dried tomatoes dry - julienne
- 1/2 cup Pecorino Romano Cheese grated
- 1 tablespoon capers
- 1 can anchovies optional
Instructions
- Boil rigatoni for 5 minutes until slightly tender, then add asparagus. Boil together for an additional 4 minutes. Drain and set aside in a large, beautiful bowl.
- Over medium heat, add a swirl of oil to large sauté pan.
- Combine garlic, olives, sun-dried tomatoes and capers (and anchovies, if you like) and sauté until garlic turns golden brown.
- Remove from heat and toss with rigatoni and asparagus. Scoop and toss until all ingredients are combined.
- Toss in the Romano cheese and serve warm.
Video
Notes
If you're a fan of anchovies, feel free to add them for an extra umami kick. The addition of Romano cheese adds a delightful richness to the dish.