A SIMPLE, QUICK AND INEXPENSIVE RECIPE USING FRESH SEASONAL VEGETABLES. FROM THE MAY DINNER BOX.
INGREDIENTS – SERVES 4
1 250g bag of Gigli by Antica Pasta di Campofilone
Mushrooms (I used fresh cremini (baby bella) mushrooms in my recipe)
1 bunch asparagus
1 314g jar Organic Cherry Tomatoes from Agricola Paglione
extra virgin olive oil, organic, Noemio Bacci for Zia Pia
dried peperoncino (optional)
Wash and dry asparagus and mushrooms. Set a large pot to boil, adding salt to the cooking water. Add extra virgin olive oil abundantly to large sauté pan. Smash a few cloves of garlic and sauté in oil over medium heat. Cut asparagus into 1-2in pieces and add to pan. Cover and let asparagus soften. After a while, add some tomato water from the jar to continue cooking asparagus until tender. Slice mushrooms and add to pan. Stir, adding salt and pepper. When mushrooms have begun to soften and release some of their natural juices add the cherry tomatoes and all the water from the jar into the pan. Taste, and add more salt and pepper. Stir, cover and let cook on medium heat.
When water reaches a rolling boil add the bag of gigli and cook for 7-9 minutes or until al-dente. When ready, use a slotted spoon to transfer gigli to the sauce in the pan, allowing in some cooking water as well. Stir and toss to coat pasta with sauce. Add more cooking water for moisture, cook 1-2 minutes. Season with plenty of salt and freshly ground black pepper. If you wish, feel free to add red pepper or cheese, but the recipe is light and flavorful as it is.
Serve piping hot and enjoy!