Friday, March 26, 2010

Asparagus & Sundried Tomato Spaghettini with toasted Pine Nuts

I have been wishing for warmer weather these last few days...I broke down at the grocery store and bought tomatoes and basil.  Craving pasta, so I whipped this up tonight. I love how the sun stays out longer now, I can get some good light for picture taking :) We had chocolate cake for dessert, I didn't add the ganache, but I did swirl peanut butter through out the batter, and baked it in a loaf pan. Check out my little taste tester!

  • cooked pasta ( I like whole wheat)
  • 4 tbsp olive oil
  • 4 cloves garlic-minced
  • 2 tsp dried oregano
  • 1/2 medium onion- minced
  • 2 tbsp balsamic vinegar
  • 1/4 jar of sun dried tomatoes- cut into strips
  • 2 vine ripe fresh tomatoes-small diced
  • 1/2 red bell pepper- small diced
  • 1/2 cup water
  • 1 small bunch of asparagus- keep the tips- chop the rest to go into the sauce
  • 2 tbsp fresh basil
  • 2 tsp chili flakes
  • sea salt
  • freshly ground pepper
  • 1/4 cup toasted pine nuts

In a saute pan heat on medium high, add oil, garlic and onions. Saute for 3-4 minutes
add oregano, deglaze with vinegar. Add sun dried tomatoes and fresh tomatoes, bell pepper.
Add a little water at a time, just to make it juicy.
Throw the asparagus ends into the sauce, add basil, chili flakes, and season.

In a separate pan add a little water and a pinch or two of salt bring to a boil , cook asparagus tips.

Toast pine nuts in a pan until golden.


  1. This recipe definitely screams spring and summer. Great for an easy weeknight meal!

  2. That looks like a fun and simple recipe! At the same time light and nutritious.