Instructions: Prepare a charcoal fire.

Using 2 tablespoons of the olive oil, lightly oil the asparagus and tomatoes and season with salt and pepper. Grill over hot coals until just tender but well marked. Cut the asparagus at an angle into 2-inch lengths and set aside. Coarsely chop the tomatoes and toss with the Roasted Garlic, anchovies, herbs, chile flakes and the remaining olive oil.

Cook the pasta in boiling salted water until just al dente. While the pasta is cooking, heat the tomato mixture in a large saute pan. When the pasta is done, drain and add to the pan along with asparagus. Toss to combine. Season to taste with salt and pepper. Serve immediately, garnished with Parmesan and fried capers, if desired.

This recipe yields 6 servings.

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