Valleybrink Road | Recipes | Tagliatelle with Sun Gold Tomatoes and Asparagus | Makes 4-5 servings 1 lb tagliatelle 1/3 cup olive oil (add more olive oil if necessary) 1 small yellow onion, chopped 4 cloves garlic, chopped 2 pints Sun Gold tomatoes, stems removed, halved 1 bunch asparagus, trimmed and cut on a dia.

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Tagliatelle with Sun Gold Tomatoes and Asparagus
Steps
1
2
3
Description

Simple summer sauces are my go-to right now, especially since tomatoes are so insanely delicious this time of year. A quick sauté of sweet Sun Gold tomatoes and asparagus makes this satisfying and light pasta dish. 

Get Started
Step 1

Bring a large pot of salted water to a boil. While you are waiting, cook the pasta sauce. In a large sauté pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until tender, 3-5 minutes. Add the tomatoes and cook until tender and the juices have been released about 10-12 minutes. Add the asparagus. Cook until tender, about 3-5 minutes. Season with sea salt and black pepper. 

Next Step
2
Step 2

Cook the tagliatelle until al dente. Scoop the pasta directly into the sauté pan with the sauce and toss to coat. Toss in a handful of fresh basil and stir to combine.

Next Step
3
Step 3

Serve with parmigiano reggiano if desired. Enjoy!

Done!
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Ingredients
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Makes 4-5 servings

  • 1 lb tagliatelle
  • 1/3 cup olive oil (add more olive oil if necessary)
  • 1 small yellow onion, chopped
  • 4 cloves garlic, chopped
  • 2 pints Sun Gold tomatoes, stems removed, halved
  • 1 bunch asparagus, trimmed and cut on a diagonal 1/4" thick
  • fresh basil
  • parmigiano reggiano (optional)
  • sea salt
  • black pepper