The end of summer is near, even if it may not seem so in the near-tropical climate of Hong Kong. Asparagus is available all year round in supermarkets and wet markets dotted around Hong Kong, but we feel that it would be especially special to feature it in our last post for the summer. A fresh tomato fettucine dish, topped off with the bright taste of basil and the slightly bitter and earthy taste of asparagus.
A very simple dish that can be made after hectic days at work or school, taking less than 20 minutes and using only 5 readily available ingredients: pasta, garlic, asparagus, basil and tinned tomatoes. Other added ingredients such as carrots, onions or peppers are optional of course, but we feel that this dish is best stripped down to it’s simplest form.
Tomato and Asparagus Fettucine
- 250g fettucine (or any other pasta)
- 1 clove garlic, minced
- 1 small bunch of basil leaves
- 400g tinned tomatoes
- 1 bunch asparagus
- sea salt
- olive oil
- black pepper
- parmesan cheese (to serve)
- Wash the asparagus and chop the woody ends off and discard. Leave aside.
- Heat a saucepan with a tablespoon of olive oil. When it has heated, add the garlic and fry until golden brown.
- Add the tinned tomatoes and bring to the boil. Season with pepper and salt, then simmer for 5 minutes.
- Chop the asparagus and basil leaves roughly, then stir through the tomato sauce.
- Cook the fettucine according to the packet instructions, reserving some of the starchy cooking water.
- Once the fettucine has cooked, stir through the pasta sauce and add a small splash of the water used to cook the pasta in.
- Serve immediately with a fresh grating of parmesan cheese