Tagliatelle asparagi, rucola, pomodorini e "Gotye" a galore!

"Now and then I think of when we were together

Like when you said you felt so happy you could die

Told myself that you were right for me

But felt so lonely in your company

But that was love and it’s an ache I still remember

You can get addicted to a certain kind of sadness

Like resignation to the end

Always the end

So when we found that we could not make sense

Well you said that we would still be friends

But I’ll admit that I was glad that it was over

But you didn’t have to cut me off

Make out like it never happened

And that we were nothing

And I don’t even need your love

But you treat me like a stranger

And that feels so rough

You didn’t have to stoop so low

Have your friends collect your records

And then change your number

I guess that I don’t need that though

Now you’re just somebody that I used to know

Now and then I think of all the times you screwed me over

But had me believing it was always something that I’d done

And I don’t wanna live that way

Reading into every word you say

You said that you could let it go

And I wouldn’t catch you hung up on somebody that you used to know…

But you didn’t have to cut me off

Make out like it never happened

And that we were nothing

And I don’t even need your love

But you treat me like a stranger

And that feels so rough

You didn’t have to stoop so low

Have your friends collect your records

And then change your number

I guess that I don’t need that though

Now you’re just somebody that I used to know

I used to know

That I used to know

Somebody…"

(Somebody that I used to know - Gotye feat Kimbra 2011 )

Tagliatelle agli asparagi,

 rucola e pomodorini

Ingredienti (x4 ps):

• tagliatelle di semola di grano duro
• 1 kg. di asparagi
• 100 gr. di rucola o meglio rughetta
• 1 spicchio d'aglio
• 500 gr. di pomodorini ciliegini
• olio evo
• sale/pepe
• ricotta romana stagionata (qb)

Sciacquare gli asparagi sotto l'acqua corrente, tagliarli in 3 parti ovvero, tagliare la parte bianca inferiore, la centrale e le punte in diagonale. Mettere solo le punte e i gambi verdi (quelli centrali per intendersi) a soffriggere in 5 cucchiai di olio con lo spicchio d'aglio tagliato a metà, farli cuocere finché non si saranno ammorbiditi, se necessita aggiungere dell'acqua calda, non devono essere ne troppo duri ne troppo morbidi. Lavare e asciugare la rucola, prenderne solo metà e tritarla finemente, l'altra metterla momentaneamente da parte. A più di metà cottura aggiungere i pomodorini tagliati a metà e la rucola tritata.  Far cuocere fino a far appassire e amalgamare tutti i sapori, aggiustare di sale e pepe. Lessare la pasta in acqua salata con i gambi bianchi degli asparagi, scolare le tagliatelle (buttare via i gambi) e metterle a saltare nel sugo di asparagi e pomodorini. Impiattare aggiungendo la rucola in foglia, un filo di olio evo a crudo, una spruzzata di pepe e una abbondante grattugiata di ricotta romana.