Here's an Asparagus and Tomato Pasta dish, just a little different than the rest.
This vegetarian recipe uses bouncy bucatini pasta, tender-crisp asparagus, and a light but creamy sauce. Instead of topping with popular cherry tomatoes, you'll lay seared tomato slices across the top of the pasta for a bright pop of color and soft, sweet tomato flavor.
Round out this dish with marinated mozzarella balls called Ciliegine. Asparagus and Tomato Pasta is delicious, satisfying, and easy to assemble. What more could you ask for? If the answer is more protein, try this quick and flavorful baked thin chicken breast. Cook simultaneously, then add tender, juicy sliced chicken on top of the pasta!
This recipe was inspired by Mark Bittman's Cacio e Pepe in the New York Times. It uses his easy technique to achieve a delicate and creamy sauce for the pasta.
Read on for all the loving details to make Asparagus and Tomato Pasta.
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Featured Ingredients
Read below about a few of the ingredients used to make Asparagus and Tomato Pasta.
Asparagus - Look for asparagus spears that are at least the diameter of a chapstick tube. If you can only find the shoestring size, cut them into thirds and saute for less time than the recipe recommends.
Tomato - Instead of diced or cherry tomatoes, this recipe has you quickly sear tomato slices in a skillet to lay across the top of the pasta. This works best with round tomatoes like the "on the vine" variety.
Pasta - The shape of your pasta matters when it comes to the sauce and other ingredients. When using pasta and asparagus together, several types work, including penne, fettuccine, farfalle, and orecchiette. I chose bucatini for a few reasons, but mostly because it's my favorite. The long strands of the bucatini hold the thin sauce, and the hole in the middle creates a bouncy, thicker pasta that can stand up to the asparagus.
Cheese - This recipe uses two types of cheese. For the sauce, you'll need a wedge of real parmesan cheese, not canned cheese; otherwise, it will be gritty. Grate it on the smallest side of the cheese grater.
You'll also need some marinated fresh mozzarella as a pasta topping. My first choice was burrata, but the grocery store took me down a different path. My only option ended up being fresh mozzarella. So, I chose small marinated balls (Bel Gioioso) over a larger loaf that would need slicing. The marinade flavor really lends to the overall flavor of the dish!
See recipe card for quantities.
Tools for the job
- Measuring cups and spoons
- Sharp knife and cutting board
- Large pot
- Bowl
- Cheese grater
- Tongs, flipper
- Nonstick skillet
- Colander (optional)
How to make Asparagus and Tomato Pasta
You're a few steps away from luxuriously creamy bucatini pasta tossed with seared tomato and asparagus with marinated ciliegine mozzarella balls.
Prep the cheeses
- Drain the mozzarella balls through a colander and set aside to come to room temperature.
- Grate the parmesan cheese in the smallest holes of a grater box. Add this to a bowl with ½ teaspoon black pepper and a few tablespoons of cold water at a time. Mash this together with a fork until it forms a paste. I used several tablespoons.
Prep the pasta
- Bring a large pot of water to a boil and add 1 tablespoon of salt. Add the pasta to the boiling water and cook for the recommended time stated on the pasta package.
- When the time is up, using tongs, pull the pasta from the pot of water and place it directly into the bowl of parmesan cheese paste. Vigorously stir the pasta into the cheese, adding a few teaspoons of olive oil and reserved splashes of pasta water as needed to create movement in the sauce.
- NOTE: If you drain the pasta into a colander instead, reserve ½ cup of the pasta water first.
Hot Tip!
Here's an easy way to keep the "sauced" pasta warm while finishing the recipe:
Combine the pasta, cheese, and vegetables in a metal bowl. Once you've done that, set the bowl on top of the hot pot of pasta water. The steam and residual heat will keep the bowl warm while you finish the recipe.
Cook the vegetables
- Bring a large nonstick skillet to medium-high heat and add a tablespoon of olive oil.
- Add the sliced asparagus and a pinch of salt and pepper. Cook the asparagus, stirring often, for about 7 minutes.
- Then, turn the heat down to medium and add the garlic. Cook until fragrant, about 1 minute, then add a few tablespoons of water. Once the water has steamed off, add the garlic and asparagus to the cooked pasta bowl and stir to incorporate.
- Turn the heat back up to medium-high and add a few teaspoons of olive oil. Add the tomato slices in one layer with a few pinches of salt and pepper. Sear the first side until it starts to brown, then flip it to the second side to sear. Be careful not to overcook the tomato, or it will fall apart. (It's still useable that way, but won't look as pretty.)
Plate the pasta
- Split the pasta between two dining dishes. High sided plates, or pasta dishes, work best here. Using the tongs, pull the bucatini noodles out of the bowl and lay into the dish twisting your hand to create nests of pasta.
- If the asparagus falls to the bottom of the bowl, place equal amounts on top of each serving and stir into the pasta. Then, add ½ cup of Ciliegiene mozzarella balls to each dish, tucking them here and there.
- Top the pasta with a layer of seared tomato slices and a pinch of shredded parmesan.
Substitutions and Variations for Asparagus and Tomato Pasta
- Pasta - If you can't find bucatini, use linguine pasta.
- Parmesan - You can substitute Pecorino Romano or Asiago.
- Mozzarella - Use burrata cheese instead of mozzarella for a saucier cheese topping. After plating, break up the ball and place pieces throughout the pasta.
- Cacio e Pepe - This recipe is inspired by a version of that dish but without the pepper. And I can tell you this: Asparagus Tomato recipe wouldn't be ruined by adding the pepper back into the sauce! To do this, when making the cheese sauce base, add 2 teaspoons of black pepper and incorporate.
Leftover Asparagus and Tomato Pasta
- Refrigerate leftovers in a sealed container for up to 3 days.
- Reheat leftover Asparagus and Tomato Pasta on low in a covered nonstick pan until warmed through. If the pasta seems dry, add a few tablespoons of water.
- Freezing leftovers isn't the best option because the cooked asparagus and tomatoes won't hold up well.
FAQ's
Some pieces just have to be cut off if they're woody, stringy, or dry. However, most asparagus spears can be used if you peel the thicker ends with a potato peeler.
I think sauteing the asparagus gives it an extra oomph of flavor, but if you end up using stringier asparagus, boiling it with the pasta is a great alternative. Throw it in during the last few minutes of pasta boiling time, then toss it into the cheese sauce along with the pasta.
Food Safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
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Asparagus and Tomato Pasta
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
This vegetarian recipe uses bouncy bucatini pasta, tender-crisp asparagus, and a light but creamy sauce. Instead of topping with popular cherry tomatoes, you'll lay seared tomato slices across the top of the pasta for a bright pop of color and soft, sweet tomato flavor.
Ingredients
- ½ pound of bucatini pasta
- 1 ⅔ cup freshly grated Parmesan cheese, more for garnish
- 1 cup marinated mozzarella balls (Ciliegine)
- 8 spears of asparagus, cut into 2" pieces
- 2 large tomatoes, preferably round
- 1 tablespoon minced garlic cloves
- salt and pepper
- olive oil
Instructions
- Drain the mozzarella balls and set aside on a paper towel.
- Heat a large pot on the stove with salted water. Once the water is boiling, add the pasta and cook according to the instructions on the pasta bag.
- While you wait for the water to boil, grate the parmesan cheese using the smallest holes on a box grater. Add the parmesan to a bowl with a few tablespoons of cold water. Mash the cheese together with a fork until it creates a paste-like consistency.
- When the pasta is ready, use tongs to remove it from the water and place it in the bowl of parmesan paste. Stir quickly to melt the cheese and coat the pasta. Add a few teaspoons of olive oil and a little pasta water to thin it out to a creamy consistency.
- While the pasta is boiling, warm a nonstick skillet over medium-high heat. Add a tablespoon of olive oil and the asparagus pieces. Stir often to quickly sear the asparagus, about 7 minutes. After a few minutes, turn the heat down to medium and add the garlic. Cook the garlic for 1 minute, then add a few tablespoons of water. Cook and stir the asparagus until the water evaporates and it's crisp-tender. Add the asparagus and garlic to the cooked pasta and stir to combine.
- Turn the heat on the nonstick skillet back up to medium-high. Add a few teaspoons of olive oil. When the oil is shimmering, add a single layer of tomato slices. Season with a pinch of salt and pepper. Cook until the tomato starts to brown, then flip and brown the other side.
- Split the pasta and asparagus between two plates. Tuck marinated mozzarella balls here and there throughout the pasta, then top each one with a layer of seared tomatoes. Garnish with more parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main dish
- Method: Stove-top
- Cuisine: Italian-American
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