1 c Warm water
1/2 c Dried tomatoes, sliced into
Strips 3/4 lb Asparagus, cut diagonally 1″
Pcs 12 oz Pkg farfale (bowtie pasta)
2 tb Olive oil
1 sm Onion, chopped
2 Cloves garlic, finely
Chopped 1 tb Fresh thyme leaves (or 1 t
Dried) 1/4 ts Salt
1/4 lb Smoked mozzarella, cut in sm
Cubes Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid. Heat 5″ of water to boiling in large saucepot. Add the asparagus and cook 3 min. until tender but still crisp. Remove to a bowl and set aside.
In the same of pot of boiling water, cook the pasta. While it’s cooking: Heat 1 T olive oil over med. heat; add onion & saute 5 min. Reduce heat to low; add garlic & saute 3 min. Stir in tomato liquid, asparagus, thyme leaves & salt. Cook for 5 min. Drain pasta; return it to the pot and toss with remaining 1 T olive oil. Place on serving platter and top with tomato-asparagus mixture and mozzarella. Serve immediately; or to serve cold, cool to room temperature, cover & refrigerate. Recipe By : Country Living, May 1995