Narrow egg noodles with Asparagus - Tagliarini o Tagliolini con Asparagi
This kind of noodles, tagliarini or tagliolini are a variety of egg pasta typical of Italian cuisine included in the list of traditional food products of the Central and Northen Region such as Piedmont.
They have become widespread in Argentina, and are known as “talliarines”.
Ingredients:
1 lb. Narrow egg noodle
2 lb. Fresh asparagus
4 tbs. Extra Virgin olive oil
1 large can plum tomatoes
½ cup grated Parmigiano
2 small garlic cloves
Salt and Pepper to taste
Servings: 4-6 people
Preparation:
Step 1
Clean asparagus and remove hard stalks, cut in half and dry them.
Step 2
Heat the extra virgin olive oil in large skillet. Add garlic and asparagus; sauté 10 minutes over low flame. Add tomatoes, salt and pepper to taste; cover; simmer slowly. Stir occasionally to prevent burning.
Step 3
Cook the taglierini in abundant boiling salted water. Drain, al dente, put the noodles in the skillet, where sauce is and gently stir to mix.
Step 4
Arrange the pasta in warm dishes and sprinkle generously with grated Parmgiano.
Wine:
With an asparagus dish, I would pair with a white dry wine such as, Soave from the Veneto region, north east Italy.
Enjoy!
Mic
