Fill a large pot halfway full with water and bring to a boil on high heat
Once boiling lower the temperature to medium low heat
Add a pinch of salt
Add the schiaffoni and cook according to package directions
In a medium saucepan add the olive oil, warm over medium heat
Add to the saucepan the garlic, onions, peppers, and asparagus
Saute over medium heat
Add the spices (torn or snip into small pieces)
Just before the schiaffoni is done to al dente add the olives and tomatoes to the rest of the vegetables
Drain the pasta, rinse with warm water
Continue to saute over low heat enough to warm the olives and tomatoes
Add the balsamic vinegar and stir in gently
Add the pasta to the vegetables and mix gently
Top with the freshly grated/curled Parmesan cheese