Speedy Garlic, Tomato & Olive Pasta with Griddled Asparagus
Speedy Garlic, Tomato & Olive Pasta with Griddled Asparagus
Ingredients
For the Pasta Sauce
- 2 tablespoons olive oil, plus more for asparagus
- 1/2 cup green olives, pitted and halved
- 1 shallot, small, diced
- 3 cloves garlic, sliced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon lemon zest, from about 1/2 lemon, plus more for garnish
- 1 teaspoon dried herbs, such as oregano or Italian seasoning
- 130 g Mutti Double Concentrate Tomato Purée
- 400 g Mutti Polpa, tinned chopped tomatoes, 1 can
- 300 g spaghetti, cooked according to package directions
- 1/4 cup pasta water, or liquid from chopped tomato can
For the Griddled Asparagus
- 1 bunch asparagus, about 250g
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Garnish
- 1/4 cup Parmesan cheese, grated, as needed
Instructions
- 1
Heat a large pan or skillet over medium heat. Add 2 tablespoons of olive oil. Once hot, add the pitted and halved green olives, diced shallot, sliced garlic, chopped fresh basil, lemon zest, and dried herbs to the pan. Sauté for 2-3 minutes until fragrant and the shallots soften.
⏱️ 3 min
- 2
Squeeze the 130g of Mutti Double Concentrate Tomato Purée directly into the pan. Stir well to combine with the other ingredients, cooking for 1 minute to deepen the flavor.
⏱️ 1 min
- 3
Pour in the 400g can of Mutti Polpa (chopped tomatoes). Stir everything together and bring the sauce to a gentle simmer. Let it simmer for 3-4 minutes while you prepare the asparagus.
⏱️ 4 min
- 4
While the sauce simmers, prepare the asparagus. Place the asparagus spears on a plate or small tray. Drizzle with a little olive oil, then season with salt and black pepper.
⏱️ 1 min
- 5
Heat a griddle pan over high heat until very hot. Place the seasoned asparagus spears onto the hot griddle. Press them down with a spatula to ensure good contact and create char marks. Cook for 2-3 minutes per side, or until nicely charred, tender-crisp, and smoky.
⏱️ 3 min
- 6
Add the pre-cooked spaghetti directly into the simmering sauce. Add about 1/4 cup of pasta water (or liquid from the chopped tomato can) to help emulsify the sauce. Toss the spaghetti thoroughly with tongs until it is well coated and heated through.
⏱️ 2 min
- 7
Serve the spaghetti and sauce into individual bowls, forming a neat swirl. Arrange the griddled asparagus spears on top of the pasta. Finish the dish with additional fresh lemon zest and a generous sprinkle of grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy Garlic, Tomato & Olive Pasta with Griddled Asparagus
For the Pasta Sauce
- 2 tablespoons olive oil, plus more for asparagus
- 1/2 cup green olives, pitted and halved
- 1 shallot, small, diced
- 3 cloves garlic, sliced
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1 teaspoon lemon zest, from about 1/2 lemon, plus more for garnish
- 1 teaspoon dried herbs, such as oregano or Italian seasoning
- 130 g Mutti Double Concentrate Tomato Purée
- 400 g Mutti Polpa, tinned chopped tomatoes, 1 can
- 300 g spaghetti, cooked according to package directions
- 1/4 cup pasta water, or liquid from chopped tomato can
For the Griddled Asparagus
- 1 bunch asparagus, about 250g
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For Garnish
- 1/4 cup Parmesan cheese, grated, as needed
Instructions
- 1
Heat a large pan or skillet over medium heat. Add 2 tablespoons of olive oil. Once hot, add the pitted and halved green olives, diced shallot, sliced garlic, chopped fresh basil, lemon zest, and dried herbs to the pan. Sauté for 2-3 minutes until fragrant and the shallots soften.
⏱️ 3 min - 2
Squeeze the 130g of Mutti Double Concentrate Tomato Purée directly into the pan. Stir well to combine with the other ingredients, cooking for 1 minute to deepen the flavor.
⏱️ 1 min - 3
Pour in the 400g can of Mutti Polpa (chopped tomatoes). Stir everything together and bring the sauce to a gentle simmer. Let it simmer for 3-4 minutes while you prepare the asparagus.
⏱️ 4 min - 4
While the sauce simmers, prepare the asparagus. Place the asparagus spears on a plate or small tray. Drizzle with a little olive oil, then season with salt and black pepper.
⏱️ 1 min - 5
Heat a griddle pan over high heat until very hot. Place the seasoned asparagus spears onto the hot griddle. Press them down with a spatula to ensure good contact and create char marks. Cook for 2-3 minutes per side, or until nicely charred, tender-crisp, and smoky.
⏱️ 3 min - 6
Add the pre-cooked spaghetti directly into the simmering sauce. Add about 1/4 cup of pasta water (or liquid from the chopped tomato can) to help emulsify the sauce. Toss the spaghetti thoroughly with tongs until it is well coated and heated through.
⏱️ 2 min - 7
Serve the spaghetti and sauce into individual bowls, forming a neat swirl. Arrange the griddled asparagus spears on top of the pasta. Finish the dish with additional fresh lemon zest and a generous sprinkle of grated Parmesan cheese.
⏱️ 1 min