Speedy Garlic, Tomato & Olive Pasta

Method

1. 01
   Step 1Boil the pasta12 min

   Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 10-12 minutes.

   SpaghettiSalt
2. 02
   Step 2Prepare the sauce base3 min

   While the pasta cooks, heat olive oil in a large pan over medium heat. Add the sliced garlic and chopped shallots, sauté until fragrant and softened, about 2-3 minutes.

   Note

   Don't let the garlic burn or it will become bitter

   Olive oilGarlicShallot
3. 03
   Step 3Add tomatoes and olives9 min

   Add the tinned chopped tomatoes (polpa), tomato purée, and sliced green olives to the pan. Stir well and let simmer for 8-10 minutes until the sauce thickens slightly.

   TomatoTomatoGreen olives
4. 04
   Step 4Griddle the asparagus4 min

   While the sauce simmers, heat a griddle pan over high heat. Add the asparagus spears and cook for 3-4 minutes, turning occasionally, until charred and tender.

   Asparagus
5. 05
   Step 5Finish the sauce

   Add the lemon zest and torn fresh basil to the tomato sauce. Season with salt and pepper to taste. Stir well.

   Note

   The lemon zest adds a bright springtime flavor

   Lemon zestBasilSaltBlack pepper
6. 06
   Step 6Toss and serve

   Drain the cooked spaghetti, reserving a cup of pasta water. Add the pasta to the sauce and toss well, adding a splash of pasta water if needed to loosen the sauce. Serve topped with the griddled asparagus.

   Note

   The starchy pasta water helps the sauce cling to the spaghetti

   SpaghettiAsparagus