How do you create a savory umami flavor in a simple pasta dish without using cheese? The answer is simple, find ways to add fermented foods while still keeping it fresh and bright. This pasta dish serves 4, so it's perfect for a weeknight family meal, a roommate dinner, or having some friends over for food and wine. It's extremely simple to make, economical, and satiating. I've never served this dish to someone who didn't love it! You can use gluten-free pasta in place of wheat pasta if you prefer. I like to serve it with a runny fried egg, so that the yolk can blend in with all the noodles and other flavors. It's also a flavorful and inexpensive source of protein.
Free from peanuts, nuts, dairy, soy, fish and shellfish
Use gluten-free pasta or zoodles if you are gluten-intolerant
Omit the fried egg if you have an egg allergy
approx. 1/4 cup olive oil
125 g prosciutto, chopped
1 clove of garlic, about 1 tsp. finely chopped
3 cups roughly chopped asparagus (about 1 large bunch)
900 g of cherry or grape tomatoes (1 large container)
3/4 cup white wine
2 tbsp. lemon juice (about 1 lemon)
1 cup roughly chopped basil
4 servings of cooked spaghettini*
*pure durum wheat flour pasta
Heat the olive oil in a large non-stick pan. Add the chopped garlic and prosciutto and simmer on medium heat until fragrant. Add the asparagus and give it a good stir. Let the asparagus get a little crispy on medium-high heat; about 5 minutes, stirring often. Add the tomatoes, wine, and lemon juice and turn the heat down to low. Let simmer with the lid on until the cherry tomatoes have popped and the wine has reduced slightly. Add the cooked pasta and chopped basil and toss well. Transfer to a big pasta bowl.
Fry an egg to you or your guests' liking and serve with each individual bowl of pasta.
Makes 4 servings