Tagliatelle with “il sublime” petti, asparagus, thyme and salted ricotta chees

Cleanse the asparagus and cut them into long pieces about 5 inches, clean and cut the spring onion thinly, leave the garlic cloves unpeeled, crush them and put all the ingredients with oil to stew in a non-stick frying pan.
Once the spring onion is softened, combine the organic datterini passata “Il sublime” Petti, add salt, pepper and bake for about 20 minutes. At half-cooking add fresh thyme. Meanwhile, bake the noodles in plenty of salted water. Once cooked, drain them straight and season with raw olive oil, and finally add the asparagus’ sauce. Garnish the plate with some thyme leaf and serve after grating some salted ricotta cheese.