Spaghetto Quadrato1 with Asparagus Ragú


Spaghetto Quadrato1 with Asparagus Ragú



  • spaghetto Quadrato n.1 La Molisana   320g
  • Asparagus   500g
  • Cherry tomatoes   400g
  • Leek   1 pc
  • Breadcrumbs   to taste
  • Grated Parmesan cheese   to taste
  • Freshly ground black pepper   to taste
  • Dried red tomatoes   to taste
  • Extra virgin olive oil   to taste
  • Salt   to taste
  • Lemon thyme   to taste


Blanch the asparagus in boiling salted water, drain when al dente and reduce them in strips, not too thin (keeping intact the tips). Set aside.

Cut the tomatoes in half by placing them on a baking sheet covered with backing paper.

Collect in a bowl the breadcrumbs, Parmesan cheese, chopped parsley, chopped dried red tomatoes and a few leaves of lemon thyme. Season with salt and pepper and add a drizzle of extra virgin olive oil. Bake at 200 degrees for thirty minutes circa. Cook until their surface appear crispy and golden. Remove from the oven and reduce cream with an immersion blender.

Slice the leek and simmer in a pan with a drizzle of extra virgin olive oil and add the asparagus shavings, raising the heat and stir for five minutes.

In boiling salted water cook the Spaghetto Quadrato® 1 drain when al dente and stir in the cream of tomatoes. Complete with asparagus and their tips. Serve with a drizzle of olive oil and a sprinkle of freshly ground black pepper.

Recipe by Anna Becchis for the contest Ilovespaghettoquadrato