The size of the cappellini makes this a nice, light pasta dish. Roasted asparagus goes well with this pasta. Toss fresh asparagus spears with olive oil, salt, pepper and just a touch of red pepper flakes. Roast the asparagus in the oven on 400° for about 8-10 minutes.

This is a great sauce to make and freeze when you have a surplus of tomatoes from your garden. Beef lovers can add in a half pound of ground chuck for a ‘meatier’ sauce. Makes 3 quarts.