Ingredients

1/4 cup olive oil

3 garlic cloves, minced

2 1/2 cups chopped tomatoes

3/4 cup sliced drained oil-packed sun-dried tomatoes

1/2 tsp dried crushed red pepper

1 pound asparagus, trimmed, cut diagonally into 1 1/2 inch pieces

12 ounces spaghettini pasta

8 ounces fresh crabmeat

1/2 cup mascarpone cheese*

1/4 cup thinly sliced fresh basil

Preparation

Heat oil in heavy large skillet over medium-high heat. Add garlic and saute 2 minutes. Add chopped and sun-dried tomatoes and crushed red pepper. Cover and simmer until sun-dried tomatoes soften, about 5 minutes. Season sauce to taste with salt and pepper. Cook asparagus in large pot of boiling salted water until crisp-tender, about 2 minutes. Using 4- to 5-inch-diameter strainer, transfer asparagus to skillet with sauce. Return water in pot to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally. Drain.

Bring sauce to simmer. Mix in crabmeat and mascarpone. Ad pasta and basil; toss just to heat through. Divide pasta among plates and serve.

  • Available at Italian markets and some specialty food stores.