Contributed by (Recipe adapted from “Victoria Island Farms” at www.victoriaisland.net)

Ingredients

2 Tbs Olive oil
1 1/2 lbs Asparagus, ends trimmed, cut into 1 ½-inch pieces
2 1/2 C chopped Onions
2 large Garlic cloves, chopped
1 28-oz. can Italian-style Tomatoes
2 tsp dried Oregano
1/4 tsp dried crushed Red pepper
3/4 lb Penne, freshly cooked
1/2 C grated Parmesan cheese

Instructions

Heat oil in heavy large pan over medium-high heat. Add asparagus and sauté. Transfer asparagus to a bowl using a slotted spoon. Add onions and garlic pan. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes. Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and ½ cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to a large bowl and serve.

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