Pasta with Sun dried Tomatoes and Olives

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!