Tagliatelle With Asparagus And Tomato

Preparation

• Prepare and make your Tagliatelle pasta as per instructions, toss with flour, and set aside.
• Heat a saucepan over medium heat and add a good glug of olive oil. Add the garlic and fry until it turns light golden brown. 500g fresh-made tagliatelle pasta as per pasta-making instructions Olive oil 2 cloves garlic, peeled and sliced 1 small bunch basil leaves, with stalks finely chopped 2 x 400g canned tomatoes Sea salt Freshly ground black pepper 1 bunch asparagus Parmesan cheese to serve to Add the chopped basil stalks and canned tomatoes and bring to the boil. Season with pepper and a tiny pinch of salt, then simmer for 5 minutes.
• Snap the woody ends of the asparagus stalks and throw them away. Chop the asparagus finely with a knife. Add it to the tomato sauce, let it simmer for 1 minute or so, then take it o the heat. Taste, and add a little salt and pepper if needed. Finish the sauce by stirring in the basil leaves.
• Cook the tagliatelle in a pot of boiling water for 2-4 minutes, then drain, reserving some of the pasta water. Toss in the pasta sauce with a little water to loosen. Serve with a drizzle of extra virgin olive oil and plenty of parmesan cheese.