ed Roma Tomato Sauce
Finely chop seeded Roma tomatoes and mix with finely chopped asparagus stalks, pine nuts, minced garlic, torn leaves of fresh oregano and basil and whole thyme leaves and a generous amount of extra virgin olive oil. Season with red wine vinegar, mirin (Japanese cooking wine) salt, fresh cracked black peppercorn and onion powder.
Allow the tomatoes to marinate for several hours, if not all day.
While you cook the pasta of your choice, crumble some soft goat cheese into the sauce. Mix gently (don’t stir it too much or you’ll destroy the effect). Drain the pasta, return it to the pot and gently stir in the uncooked sauce. Serve with a garnish of fresh basil leaves. It’s delicious, looks wonderful and is a reasonably high-protein vegetarian meal.