Penne with Grilled Asparagus and Tomatoes

Name: Penne with Grilled Asparagus and Tomatoes
Ingredients: Freshly grated Parmesan cheese and Fried Capers for garnishing (optional); 1 pound penne or other tube-shaped dried pasta; 1 pound penne or other tube-shaped dried pasta; ½ teaspoon red pepper flakes; Freshly grated Parmesan cheese and Fried Capers for garnishing (optional); 4 tablespoons roasted garlic; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 1 tablespoon chopped fresh mint; 3 tablespoons chopped fresh parsley; ½ cup chopped fresh basil; 8 anchovy fillets, rinsed and finely chopped; 1 pound young, tender asparagus; 12 plum tomatoes, halved, seeded, and coarsely chopped; ½ cup extra-virgin olive oil; 1 pound young, tender asparagus

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is a simple and very flavorful pasta with some zing. It’s the grilling of the vegetables that makes it special. If asparagus is not available, try using thin-sliced fennel bulb or even black kale.

Ingredients

½ cup extra-virgin olive oil
1 pound young, tender asparagus

Pasta
Fish course
Pescatarian

Method

Prepare a charcoal fire. Using 2 tablespoons of the olive oil, lightly oil the asparagus and tomatoes and season to taste with salt and pepper. Grill over hot coals until just tender but well marked. Cut the asparagus diagonally into 2-inch lengths and set aside. In a medium bowl, toss the tomatoes, roasted garlic, anchovies, basil, parsley, mint, pepper flakes, and the remaining olive oil toge