Calamarata with asparagus and tomatoes

  • Difficulty


  • 300 g Calamarata n° 129
  • 500 g asparagus
  • 3 tbsp grated Parmesan cheese
  • ½ Chilli
  • 1 clove garlic
  • salt
Calamarata n° 129


Clean the asparagus and rinse them under running water, remove the tops and cook them for 10 minutes in a bit of boiling water. Once cooked but still firm drain them, then slice the tomatoes in half and once deseeded chop them. Heat the oil in a pan, add the chopped garlic with the crumbed chilli.Add the asparagus and the tomatoes, season with salt and pepper and simmer till it is ready. Cook the pasta al dente in plenty of boiling salted water, once drained, add it to the sauce, mix well to fold in the flavours, sprinkle with parmesan before serving.