Saute cloves of garlic in olive oil until browned. Add sliced Hungarian pepper. Add drained tomatoes and reserve puree. Allow tomatoes to simmer 10 minutes. Break up tomatoes with masher. Add puree and seasoning.
Boil macaroni according to package directions and add asparagus during last minutes of cooking. Drain. Add marinara sauce (simmered tomatoes, seasoning and puree mixture) and grated Romano. Serve with additional sauce on the side.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy The Como Restaurant, Niagara Falls, NY