Roasted Garlic, Tomato, and Asparagus Pasta

Serves: 4-8


2 large heads of garlic

16 oz box of medium-sized pasta

4 cups chopped asparagus, cut into bite-sized pieces

2 pints (10 oz) cherry tomatoes

1-2 Tbsp Flying Olive Extra Virgin Olive Oil of choice such as Garlic, Basil, Tuscan Herb

1- 1 1/2 tsp salt, divided

1/2 tsp pepper, divided

¼ cup Flying Olive Garlic Extra Virgin Olive Oil

1 ½ good quality pork or chicken sausage (I used chicken sausage with basil-yum!)

1/4-1/2 cup Chicken broth or reserved pasta water, if necessary

Grated Parmesan cheese, for garnish, if desired

2 Tbsp chopped fresh basil leaves, for garnish, if desired


Preheat oven to 350 degrees. Cut off the tops of the garlic heads. Cut two sheets of foil and place a garlic head in the middle of each piece. Drizzle the tops with your choice of Flying Olive Extra Virgin
Olive Oil and season with a little of the salt and pepper. Bring the sides up on the foil up and twist the top, encasing the garlic. Roast garlic until soft, about 35-40 minutes.

Start the water in a large stockpot, filled with water and some of the salt. When the timer on the stove is the same as the amount of time the pasta (follow package directions) will need, add the pasta to the boiling water. Stir to prevent sticking.

In a large bowl, toss the asparagus, tomatoes, olive oil, salt, and pepper. Pour onto a rimmed baking sheet. When the garlic has 25 minutes left in the oven, start cooking the asparagus and tomatoes. Bake for 20-25 minutes until tomatoes start to burst.

Take the sausage out of the casings and cook in a skillet. Press a fork into the meat as it cooks to break up the larger pieces. Set aside when fully cooked.

When the pasta is done, reserve ½ cup of water. Drain well and return to the stockpot. Add the sausage, roasted asparagus, and tomatoes. Mash the roasted garlic well and add in the Flying Olive Garlic EVOO. Add both to
the pasta and veggies. Toss together. Add salt and pepper to taste. If the pasta and veggies are too dry, add a little chicken broth or reserved pasta water. Toss until incorporated. Season to taste with more of the salt and pepper, if necessary. Serve with shaved Parmesan cheese and the chopped fresh basil leaves for garnish.

Submitted by Barb L.