Baby Pasta Shells with Asparagus and Marinara Sauce

Marinara Sauce:
1 tsp olive oil
2-3 large cloves garlic, smashed
28 oz cans crushed tomatoes (I love Tuttorosso)
1 small bay leaf
1 tsp dried oregano
2 tbsp chopped fresh basil
salt and fresh pepper to taste

pasta ingredients:
250g macaroni
1 bunch thin asparagus, tough ends removed
1 1/2 cups homemade marinara sauce (recipe follows)
salt and fresh pepper to taste

In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, careful not to burn. Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 - 20 minutes, add basil just before done.

Boil about 4 inches of water in a large pot, when boiling add asparagus and cook about 2 to 3 minutes, or until tender crisp. Drain and chop into small bite sized pieces.

Meanwhile, bring a large pot of salted water to a boil (you can use the same pot from the asparagus not to dirty too many dishes). Cook pasta according to package directions for al dente.

While pasta is cooking, in a medium saucepan heat 1-1/2 cups marinara sauce. Drain pasta and RESERVE a cup of the pasta water.

Return pasta back to the pot and toss with marinara, asparagus, salt and pepper and a 1/4 cup of the pasta water or as needed to loosen the sauce. Divide between four bowls and top with fresh pepper.


Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user PRIT28.