Strangozzi con Asparagi e Pomodorini

Strangozzi con Asparagi e Pomodorini is a pasta dish rooted in the Umbria region of central Italy, where strangozzi—a thick, hand-rolled pasta similar to a square spaghetti—has been a local staple for centuries. The dish combines tender asparagus with sweet cherry tomatoes, typically sautéed in olive oil and garlic, then tossed with the cooked pasta and often finished with grated pecorino or Parmesan. A great version is distinguished by perfectly al dente strangozzi, bright green asparagus that still carries a slight snap, and tomatoes that have softened just enough to release their juices without turning mushy; the balance of earthy, sweet, and savory notes is key. In Trevi, Italia, the venue Taverna del Sette offers this dish, as noted by the ReTubeIt user JustUs, who highlighted its presence on the menu. Regional variations across Umbria might substitute other local pasta shapes like umbricelli or add cured pork such as guanciale for extra depth. In Lazio, a similar preparation might use bucatini and include a pinch of chili flakes. Regardless of the tweaks, the finest renditions always respect the ingredient quality and the pasta’s rustic texture, letting the springtime produce shine.