Penne With Grilled Asparagus And Tomatoes
* exported from bigoven * 
recipe by :john ash 
serving size :6 
cuisine : 
main ingred. : 
categories :grilling pasta 
asparagus main dish 
amount measure ingredient -- preparation method 
1/2 cup  extra-virgin olive oil
1 lb.  young --tender asparagus
3 lb.  plum tomatoes --insides scooped out
  and discarded
  kosher salt --to taste
  freshlyground black pepper --to taste
4 Tbsp  roasted garlic --see * note
8   anchovy fillets --rinsed chopped fine
1/2 cup  chopped fresh basil
3 Tbsp  chopped fresh parsley
1 Tbsp  chopped fresh mint
1/2 tsp  red chile flakes --or to taste
1 lb.  penne or other shaped dry pasta
  garnish ===
  freshlygrated parmesan cheese
  fried capers if desired
* note: to roast garlic, peel cloves, drizzle with a little olive oil, 
wrap in aluminum foil and place in oven at 325 until the garlic is soft. 
prepare a charcoal fire. using 2 tablespoons of the olive oil, 
lightly oil the asparagus and tomatoes and season with salt and pepper. 
grill over hot coals until just tender but well marked. cut the 
asparagus at an angle into 2-inch lengths and set aside. coarsely chop 
the tomatoes and toss with the roasted garlic, anchovies, herbs, chile 
flakes and the remaining olive oil. cook the pasta in boiling salted 
water until just al dente. while the pasta is cooking, heat the tomato 
mixture in a large saute pan. when the pasta is done, drain and add to 
the pan along with asparagus. toss to combine. season to taste with 
salt and pepper. serve immediately, garnished with parmesan and fried 
capers, if desired. this recipe yields 6 servings. 
recipe source:cooking right with john ash 
formatted for mastercook joe comiskey - 
(ID: 5464) Mirror: Fri, Oct 29, 2004

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