Cherry Tomato and Asparagus Pasta

What do you do when you don't have a jar of tomato sauce in your fridge? Walk through a supermarket today and you'll come across at least one aisle with shelves full of pasta sauces. There will be jars labeled 'Garlic and Mushroom Tomato Sauce', 'Chicken Alfredo', 'Carbonara', 'Bolognese' and so on. (I know how useful these jars can be, I depended on them for lunch as a kid cooking a quick meal.)

Even if you don't use those jars and you make your own pasta sauce, sometimes maybe your pantry runs out of canned tomatoes or that tomato paste you typically need, too. So what now, if you're craving for a tomato-based pasta? Okay, I'm betting on the fact that you'll have cherry tomatoes, though.

This recipe is basically somewhat of an aglio olio that turns into a light tomato-based pasta.

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For one serving

INGREDIENTS: 

• 1 serving of pasta (about 100-150g)

• About 10 cherry tomatoes

• 3 cloves of garlic

• 4 stalks of thin asparagus

• Parmesan (to be grated)

• 3 tablespoons of chopped basil (fresh or dried)

• A splash of white wine (about 3 tablespoons)

• 2 tablespoons olive oil

• Sea salt and freshly ground black pepper

METHOD:

1. Boil the pasta in salted water, according to the instructions on the packet. Cook until almost al-dente. Reserve some pasta water.

2. Peel the garlic and cut into cross-sectional, thin slices.

3. Wash asparagus and cut into 2cm pieces .

4. Wash cherry tomatoes.

5. Pour olive oil into a pan on low-heat. Add in the garlic slices. Make sure the pan is on a low enough heat that you are not browning the garlic. Instead, it should come up to a light 'simmer' of sorts as you infuse the garlic into the oil.

6. Add in the chopped asparagus and cook for about half a minute.

7. Add whole cherry tomatoes and wait for them to blister. Use a spatula to press down on the tomatoes, until they are almost smashed, to allow the tomato juices to emulsify with the olive oil in your pan.

8. Add in a splash of white wine, and let simmer before adding in the pasta. Allow the pasta to slightly cook in the tomato sauce.

9. Sprinkle a bit of black pepper and salt, and add chopped basil. Grate about a tablespoon of parmesan into the pan.

10.  Adjust the consistency of the sauce with the pasta water if you need to. Take off heat.

Assembly

Twirl the pasta into a plate or bowl, grate some more parmesan over top. Put a few pieces of basil if you wish. Serve immediately.

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Chelsea Ho

The Ordinary Gourmet

Follow us on Instagram @chelseahyy

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