Servings:
Ingredients
- 4 cloves garlic chopped
- 1 onion chopped
- 1 bunch asparagus ends trimmed and cut in thirds
- 1/4 cup frozen peas
- 6 cherry tomatoes halved
- 6 pitted calamata olives diced in rings
- 4 baby bells deseeded and chopped
- 3 tbsp tomato paste
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
Instructions
- Saute garlic and onions until onions are brown and caremelized about 5-7 mins
- Add asparagus and baby bells, salt lightly and cook 3 mins
- Deglaze pan with balsamic vinegar and cook 2 mins
- Add tomato paste and tomatoes, salt lightly and a few grinds black pepper and mix well then add olives and peas
- Add 1/4 cup of the pastas water plus drained pasta to pot and mix well until all pasta is coated and super saucy then check for salt and adjust to your taste
- Garnish with black and crushed red pepper
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