(Serves 4)

  • 40 ml olive oil
  • 400 g small rosa tomatoes, halved
  • 2 cloves of garlic, finely chopped
  • 200 g fresh asparagus, each cut in 3
  • 100 g stoned black olives
  • Salt and freshly ground black pepper to taste
  • 20 g rocket leaves
  • 500 g farfalle pasta

Heat oil in a deep pan. Add tomatoes and garlic. Cook for about 10 minutes until tomatoes start to burst. Add asparagus and olives. Season with salt and black pepper. Cook for another 5 minutes or so until asparagus are tender. Cook pasta according to instructions on pack and drain. Stir sauce and rocket through pasta and serve immediately with grated pecorino or parmesan cheese.