• Total Time: 30 minutes
  • Yield: 4-6 servings 1x


  • 1 pound penne
  • 1 bunch fresh asparagus
  • 12 ounces cherry tomatoes
  • 1 small onion, finely chopped
  • 1 clove of garlic, thinly sliced
  • 1/4 cup olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 46 leaved fresh basil, coarsely chopped
  • Parmigiano-Reggiano cheese, grated

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  1. Bring a large pot of salted water to a boil.
  2. Rinse the asparagus under cold water, and peel (or remove) the hard part of the stem. Cut them into bite-sized pieces, setting the tips to the side.
  3. Rinse the tomatoes and cut into halves.
  4. Rinse and pat dry the basil, coarsely chop. Set aside.
  5. In a large skillet over medium heat, saute the onion and garlic until translucent. Add the tomatoes, raise the heat and allow to soften for a couple of minutes. Add the asparagus stems, cover with a lid, and cook for ten minutes. Add the tips and cook for a few more minutes, until all are tender. Add salt and pepper to taste.
  6. Cook the pasta until al dente (two minutes less than the package recommends). Drain the pasta, retaining some of the cooking water. Add the pasta to the asparagus mixture and cook for another minute, adding some of the cooking water if it seems dry.
  7. Sprinkle with basil and Parmigiano