Plain and Delicious

   
    













Here we used the Plain Fettuccine to make an Asparagus Marinara dish. Asparagus will go into season sometime during March, likely towards the end of the month. 

Mixing the fresh tomatoes with the canned makes for a hearty, chunky sauce.  Using the asparagus in the sauce allows it to be used in a different way, and offers a unique and delicious flavor to the sauce.

Ingredients:
1 - 12 oz package Viviana Gluten-free Plain Fettuccine
1 lb - asparagus
1.5 - 2 lb - fresh tomatoes
1 - 15 oz can crushed tomatoes
1/2 Tbsp - olive oil
1/2 tsp - oregano
1/2 tsp - dried basil
1/8 tsp - marjoram
1/4 tsp - red pepper flakes (optional)
1/8 tsp - garlic powder
1/2 tsp - salt
To taste - black pepper

Directions:
1.  Rinse tomatoes and asparagus.  Cut off the bottom 1-2 inches from the asparagus,

and chop the asparagus into 1-2" pieces on a bias.  Chop the tomatoes into 1/4" x 1/4" pieces. 
2.  Heat a large saucepan on the stove over medium-high heat.  Once the pan is hot,

add the olive oil and allow to heat.  Once the oil is hot, add the tomatoes and the

asparagus to the pan.  Stir often.
3.  Place a large pot of water onto the stove over high heat.  Bring to a boil.
4.  While the water is heating, add the spices to the asparagus and tomatoes. 

Cook until the tomatoes appear drier and the asparagus has started to become tender. 

Add the can of crushed tomatoes.  Bring to a strong simmer, and reduce heat to medium.
5.  Place the Viviana Gluten-free Plain Fettuccine into the boiling water.  Reduce the

 heat so that a moderate boil is reached.  If the pasta boils too strongly, it has a tendency

 to boil over.  Cook the pasta until the desired tenderness has been reached. 

Place into a colander, and rinse thoroughly under cool water.
6.   Plate the pasta, and top with the asparagus marinara.