Sun-dried Tomato, Olive, and Asparagus Pasta

Sun-dried tomatoes, olives, asparagus and Italian sausage in a chunky pasta sauce served over whole wheat pasta and topped with parmesan.

Pasta. I love making my own pasta sauce. It's actually pretty simple and you can add just about anything you like to it. I always keep diced tomatoes in my pantry for homemade pasta sauce (they are useful in many other recipes too). So if I have nothing in the house to eat I can usually throw together some kind of pasta dish.

Diced tomatoes are a useful pantry staple. [Tweet this]

I love sun-dried tomatoes. They are super flavorful and have a great chewiness. I'll eat them by themselves, as a spread, in sauces, they are very versatile and enhance any dish to which they're added. When I thought about making a pasta sauce they were a natural choice.

Sundried tomatoes are super flavorful and versatile. [Tweet this]

Everything else in this pasta was added on a whim, I knew I wanted a sun-dried tomato pasta sauce, but that was all I planned. I had some thawed Italian sausage so that seemed like an obvious addition. The jar of olives was beside the tomatoes so I figured it wouldn't hurt to add some. Then, I didn't feel like cooking the asparagus separately for a side vegetable so in the sauce it went. Everything together made an absolutely delicious, flavorful, and filling meal. Sometimes the most unplanned concoctions turn out to be the most delicious.

Unplanned concoctions can turn into delicious meals. [Tweet this]

Sun-dried Tomato, Olive, and Asparagus Pasta

Cook time: 30-45 minutes
Servings: 4-6

Ingredients:

1/2 -3/4-pound spicy Italian sausage
2 Tbsp olive oil
2 cloves garlic, minced
1 shallot, minced
1 can of diced tomatoes
1 Tbsp dried basil
1 tsp dried oregano
15 sundried tomatoes, sliced
10 olives, sliced
1 bunch asparagus cut bite-sized

In a large skillet, over medium-high heat, brown the sausage. When sausage is mostly cooked, drain away excess grease.

Lower heat to about low to medium-low and add the oil, garlic and shallots. Cook and stir until just tender and fragrant then add everything but the asparagus. Cover and let simmer for about 30 minutes.

Meanwhile cook pasta.

Uncover the skillet and add the asparagus and a little wine or pasta water if needed for more liquid. Cook until asparagus is tender to your liking (I like my asparagus somewhat crisp but if you like it pretty soft feel free to add it with all of the other ingredients).

Taste and add salt and pepper as needed.

Remove from heat and serve over pasta of your choice. Makes 4-6 servings.

Top with parmesan if you like.

Enjoy.

For more pasta recipes check out: