FOR THE PASTA:
- 400 g whole wheat flour
- water as required (about 250 ml )
FOR THE SAUCE:
- 400 g tomato puree
- 350 g wild asparagus (or baby asparagus)
- 1 garlic clove
- half chopped chili
- extra virgin olive oil
Make ciriole as indicated here .
THE SAUCE: heat 4-5 tbsp of oil in a large pan. Squeeze the garlic clove and fry it for 2-3 minutes.
Cut the bottom of asparagus and discard. Cut the rest into equal lenght pieces. Put them in the pan and fry for 8-9 minutes.
Add the tomato puree and cook for 20 minutes. Salt at taste.
Bring a large pan of salted water to boil. Cook ciriole for 7-8 minutes.
Drain the pasta and season with the asparagus sauce and sprinkle with a generous amount of Parmesan if you like.