1 lb. pasta (such as penne)
1 lb. asparagus, cut in 2-inch pieces, tough bottoms removed
2 tbsp. olive oil
2 cloves garlic, minced
4 red-ripe Italian plum tomatoes, chopped
1 red pepper, chopped and cleaned
1 tbsp. flat leaf Italian parsley, minced
1 tbsp. basil, minced
1/8 tsp. pepper
1 tsp. chives, chopped
1/2 tsp. salt, if desired

Cook pasta in large salted pot of boiling water until al dente; drain. While pasta is cooking, heat olive oil and saute remaining ingredients in oil for 15 minutes, except herbs and seasoning. Right before taking the sauce off the heat, add herbs and seasonings. Toss with pasta. Serve with grated Parmesan cheese.