Thin Spaghetti with Crab and Veggies

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INGREDIENTS:

1/4 cup olive oil
3 medium garlic cloves, minced
2 cups chopped fresh tomatoes
3/4 cup drained oil-packed sun-dried tomatoes, sliced
3/4 teaspoon crushed dried red pepper
Salt and pepper to taste
1 pound fresh asparagus, trimmed and
cut diagonally into 1-1/2-inch pieces
12 ounces thin spaghetti
8 ounces mascarpone cheese
8 ounces fresh crab meat
1/4 cup fresh basil, thinly sliced

TO PREPARE:

Heat the olive oil in a large heavy skillet over medium-high heat. Saute the garlic in the hot olive oil for 2 minutes. Stir in the fresh tomatoes, sun-dried tomatoes and red pepper. Simmer, covered, for 5 minutes or until the sun-dried tomatoes soften, stirring occasionally. Season with salt and black pepper.

Cook the asparagus in boiling salted water in a saucepan until tender-crisp. Remove the asparagus to the skillet with the tomato sauce, reserving the liquid. Return the reserved liquid to a boil. Add the pasta. Cook just until tender but still firm, stirring occasionally; drain. Bring the tomato sauce to a simmer, stirring occasionally. Stir in the mascarpone cheese. Add the pasta and crab meat and toss just to warm. Divide the pasta equally among serving plates. Sprinkle with the basil.