Spicy Tomato and Asparagus with Linguine
2 Tablespoons olive oil
1 onion, minced
6 garlic cloves, minced
1 teaspoon oregano
½ - 1 teaspoon chili flakes
1 bell pepper, (red is best), minced
salt and pepper, to taste
1 pound asparagus, trimmed if needed (or other vegetable: zucchini, broccoli, cauliflower, green beans, etc)
½ cup of dry sherry or broth
2 pints cherry or grape tomatoes (cherry tomatoes cut in half)
¼ cup parsley or basil, chopped
1 pound linguine, dry
First get a large pot of water on the stove and get it to boil. Cook according to package directions. Drain and reserve, covered to keep it warm.
In the meantime, heat a large pot on the stove over medium-high. Add the olive oil, onion, garlic, oregano and chili flakes. Stir occasionally and cook for 5-8 minutes, or until the onions are soft.
Add the bell pepper and season with salt and pepper. Stir.
Immediately, add the asparagus spear to the pot and cover. Cook for about 5 minutes, or until the spears are tender but not overcooked. Remove spears and reserve. Chop into 1 inch pieces when cool enough to handle.
*** This last step is my laziness at work. I didn’t want to get out another pot to steam the asparagus. You can, though! If you are using another veg besides asparagus, I recommend you do just that. In another pot, steam the chosen vegetable until crisp tender or to your liking.**
Pour the sherry or broth on the onions, add the tomatoes, stir, turn the heat up to high and cook for a few minutes to reduce the sherry. Once reduced a bit, cover and cook on medium-high for about 15 minutes, or until all the tomatoes have burst.
When the sauce is ready, taste for seasoning, add the linguine and the basil or parsley, stir well to combine and serve.
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