Spaghettini With Asparagus

Servings: 4
Ingredients:

2 tb Olive oil                          10    Basil leaves, cut into
4    Garlic cloves, chopped                   -thin slices, or a
2 c  Diced tomatoes                           -combination of herbs
Salt and pepper, to taste                -(parsley and marjoram,
Pinch sugar                              -for example)
2 tb Tomato paste                        3 tb Freshly grated cheese
1 lb Asparagus, cut into                      -(Locatelli Romano,
-bite-size lengths                       -Parmesan, dry Jack)
1 lb Spaghettini

Heat olive oil in a saucepan, add garlic and gently saute until garlic is
fragrant and softened. Add tomatoes and cook over medium-high heat,
stirring occasionally, until thick and saucelike. Season with salt, pepper
and sugar, and add tomato paste if needed. Stir in asparagus, cover, and
cook about 5 minutes, or until asparagus is just tender. Set aside and keep
warm. Cook pasta until al dente. Drain. Serve spaghettini topped with
sauce, herbs and cheese. Serves 4 to 6.

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