Rosa Spaghetti alla Agli Asparagi


Rosa Spaghetti alla Agli Asparagi


1 can Rosa 28 oz. Italian Peeled Tomatoes
1 lb. Rosa Spaghetti #2
1 lb. Chopped Asparagus
2 tbsp. Rosa Pure Olive Oil
1 tsp. Rosa Minced Garlic
1 tsp. Rosa Basil
1 tsp. Rosa Parsley
1 tsp. Luna Fine Sea Salt
1/4 tsp. Rosa Fine Black Pepper


Cook the pasta according to the package directions. In a large skillet on medium heat, sauté  the garlic in pure olive oil until golden brown. Add the asparagus and simmer for 3 minutes. Crush the tomatoes by hand and add. Stir in the spices. Simmer for 10 minutes. Stir occasionally. Add the sauce on top of the spaghetti and serve immediately. Add Rosa Grated Romano or Parmesan Cheese if desired.

Serves 4