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Asparagus & Sundried Tomato Spaghettini Recipe

by kirsten's kitchen

Ingredients

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 for the sauce 2 tbsp fresh basil 2 tsp chili flakes sea salt freshly ground pepper 1/4 cup toasted pine nuts

Directions

1. In a saute pan heat on medium high, add oil, garlic and onions. Saute for 3-4 minutes
2. Add oregano, deglaze with vinegar.
3. Add sun dried tomatoes and fresh tomatoes, bell pepper.
4. Add a little water at a time, just to make it juicy.
5. Throw the asparagus ends into the sauce, add basil, chili flakes, and season.
6. In a separate pan add a little water and a pinch or two of salt bring to a boil , cook asparagus tips.
7. Toast pine nuts in a pan until golden.

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