Peel the bottom third of the asparagus and cut it diagonally.

Cut garlic in half, remove the core, and crush with a knife. Cut chili peppers diagonally into two pieces and remove the seeds.

Boil water in a pot, add a suitable amount of salt (not listed in ingredients), and cook penne according to package instructions. Add asparagus in the last minute of cooking, then drain.

Heat olive oil in a pan, sauté garlic and chili until fragrant. Add canned tomatoes and salt and pepper, crush tomatoes while cooking over medium-high heat for about 10 minutes until thickened.