Pasta with Sundried Tomatoes and Olives Serves 2 - 4
1/2 lb. Linguini or spaghetti, cooked al dente 4 Tbls Olive Oil 1 Tbls fresh garlic, minced pinch of crushed red pepper 3/4 cup chicken or beef broth (optional) 1 cup San Marzano tromatoes, diced hand full of sundried tomatoes, julienned hand full of pitted calamata olives 10 - 12 spears fresh asparagus, cooked al dente and cut into 1 1/2" pieces salt and pepper to taste feta or parmesean cheese optional garnish 1/4 cup of fresh chopped parsley or green onion, chopped (optional)
Add oil, garlic and crushed red pepper to pan and saute for a couple minutes. Add stock and reduce slightly. Add rest of ingredients and stir to combine. Heat the pasta in sauce for a few minutes to let sauce absorb into pasta.
Serve warm or cold garnished with cheese if you like, or not!