Gluten Free Spring Pasta with Roasted Asparagus
1/2 1-lb. package of gluten-free pasta (penne or spaghetti)
A fistful of thin, baby spring asparagus, trimmed, sliced diagonal
1 pint organic grape tomatoes, halved
1 leek, sliced thin
1-2 jalapeño peppers, seeded, diced fine
2-4 good sized cloves of garlic, chopped
1 heaping tablespoon capers
2 tablespoons golden raisins
1/4 cup fruity extra virgin olive oil
4 tablespoons good balsamic vinegar
Sea salt and fresh ground pepper, to taste
1 teaspoon dried basil
A good pinch of hot red pepper flakes, to taste
1-2 tablespoons fresh chopped Italian parsley, if desired
Preheat the oven to 400ºF.
Bring a large pot of fresh salted water to a rolling boil.
Meanwhile, throw all the sauce ingredients into a 10x13-inch baking pan and stir to coat. Place the pan in the oven, near the top.
Cook the pasta according to package directions, stirring every so often, until it is al dente-- not too soft, just right.
While the pasta is cooking, keep an eye on the sauce and stir it now and then. Do not overcook the asparagus - they are best tender-crisp.
Drain the pasta and set aside.
Pull the roasting pan out of the oven.
Add the cooked pasta into the pan and toss gently to coat with olive oil.
Serve in warmed shallow bowls.