- 3 small cloves garlic
- 1/3 cup olive oil
- 1 small yellow Hungarian pepper, sliced
- 1 (3 pound) can whole tomatoes, drained, puree reserved
- 1 teaspoon black pepper
- 1 teaspoon oregano
- Pinch salt
- 1 pound box mostaciolli macaroni
- 1/2 pound asparagus, halved
- 1/4 cup grated Romano
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.