Asparagus Pasta with Tomato Mascarpone Sauce

• 12 ounces, weight Short Cut Pasta
• 1 bunch Asparagus, Tough End Removed Then Cut Into 1-inch Pieces
• 1 whole Anchovy Filet, Plus More For Topping, If Desired
• 1 Tablespoon Olive Oil
• 1 whole Large Tomato, Chopped
• 3 cloves Minced Garlic
• 1 cup Dry White Wine
• 1 can (8 Oz. Can) Tomato Sauce
• Salt To Taste
• 4 ounces, weight Mascarpone Cheese
• Fresh Parsley Leaves For Topping

1. Bring a large pot of salted water to a boil for the pasta.
2. Cook the pasta according to package directions.
3. With roughly 2 minutes before the pasta is done, add the asparagus and cook until pasta is done.
4. Drain and set aside.
5. Meanwhile, make the sauce.
6. In a large skillet, add the anchovy and oil and heat over medium heat.
7. Cook the anchovy until it has broken up into the oil, then add the tomato chunks.
8. Cook the tomatoes for 2 minutes, then add the garlic and stir for one minute.
9. Pour in the wine, and allow it to reduce by half.
10. Then, add the tomato sauce.
11. Let the sauce bubble for a minute or so, then taste.
12. Add some salt if youd like.
13. Combine the tomato sauce, pasta, asparagus, and mascarpone in a large serving bowl until well combined.
14. Serve topped with the parsley, and add extra anchovy bits if desired.

pasta, anchovy filet, olive oil, tomato, garlic, white wine, tomato sauce, salt, mascarpone cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/asparagus-pasta-with-tomato-mascarpone-sauce/ (may not work)