- Cherry tomatoes - 12 pieces
- garlic - 3 teeth
- olive oil - 1-2 teaspoons
- sugar - 1 pinch
- salt - 1 pinch
- Freshly ground pepper - - To taste
- sheet basil - 4 pieces
- For pasta: cedar nuts - 1/3 Glass
- pastes "bows" - 240 Grams
- a bunch of asparagus - 1 piece
- olive oil - 1 st. a spoon
- fresh basil - 1 st. a spoon
- Parmesan cheese - 1/4 Cup
- cheese with garlic and herbs or goat cheese - 1/4 Cups
- lemon pepper - 3/4 Teaspoons
- Salt and black pepper - - To taste
1. Preheat the oven to 225 degrees. Cut the cherry tomatoes in half. Grind the basil leaves. Put the cherry tomatoes on a small baking sheet with a cut upward. Sprinkle with olive oil, sprinkle with sugar, salt and pepper. Sprinkle with basil. Place 3 cloves of garlic between tomatoes. Bake for 3 1/2 hours. Tomatoes should be shriveled, but they should remain a little more moisture. Store tomatoes and garlic in the refrigerator until use. 2. Heat the medium saucepan over medium heat. Fry the pine nuts in a dry pan, shaking or stirring constantly until the pine nuts are slightly brown on all sides. Put in a bowl. 3. In the same pan, bring 6 cups of well-salted water to a boil. Add the pasta and cook for 8 minutes. Cut the asparagus. Add the asparagus and cook for another two minutes. Set aside 2/3 cups of liquid remaining after cooking. Leave the remaining water. Throw the pasta and asparagus in a colander. 4. In the same saucepan, heat olive oil over medium heat. Add the roasted chopped garlic left over from the tomato and fry for 30 seconds, then add the fried tomatoes and fry until heated. Add pasta, asparagus and pasta, mix. 5. Add chopped basil, cheese, lemon pepper and pine nuts. Add salt and pepper to taste, mix and serve immediately.
Servings: 4