Fettuccine With Asparagus And Sun-Dried Tomatoes - cooking recipe

Ingredients

12 ounces fettuccine (try spinach or a whole grain variety)
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 (28 ounce) can diced tomatoes, with liquid
1/2 cup thinly sliced oil-cured sun-dried tomato packed in oil
3 -4 fresh basil leaves, thinly sliced (or 1/2 to 1 teaspoon, dried)
1/4 teaspoon hot red pepper flakes or 2 -3 dashes cayenne pepper
10 -12 ounces slender fresh asparagus, trimmed and cut into 1-inch pieces
salt & freshly ground black pepper

Preparation

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Meanwhile, heat the oil in a large saucepan. Add the garlic and saute over low heat until golden. Add the diced and dried tomatoes, dried basil, and red pepper flakes. Bring to a simmer, then add the asparagus and simmer over medium-low heat, covered, until the asparagus is tender-crisp, about 8 minutes.
Combine the pasta, asparagus, and sauce in a large serving bowl and toss well. Season to taste with salt and pepper. Serve at once, passing around the Parmesan to anyone who wishes to top their pasta with it.
To complete the meal: Make a simple salad with a vinaigrette. Serve with a good store-bought foccacia bread.