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Ingredients

• 1/2 c. Extra-virgin extra virgin olive oil
• 1 lb Young, tender asparagus
• 3 lb Plum tomatoes insides scooped out and discarded
•     Kosher salt to taste
•     Freshly-grnd black pepper to taste
• 4 Tbsp. Roasted Garlic see * Note
• 8 x Anchovy fillets rinsed, minced fine
• 1/2 c. Minced fresh basil
• 3 Tbsp. Minced fresh parsley
• 1 Tbsp. Minced fresh mint
• 1/2 tsp Red chile flakes or possibly to taste
• 1 lb Penne or possibly other shaped dry pasta
•     Freshly-grated Parmesan cheese
•     Fried capers if you like

Description

Prepare A Charcoal Fire. Using 2 Tbsp. Of The Extra Virgin Olive Oil, Lightly Oil The Asparagus And Tomatoes And Season With Salt And Pepper. Grill Over Warm Coals Till Just Tender…

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