Spaghetti with Butter-Stewed Tomatoes and Asparagus
This technique makes for a delicious, easy meal for the work-week.  It can be assembeled with a pot and a pan in about 30 minutes with minimal supervision.  Asparagus can be replaced by ________ [insert vegetable here] - you can make it with what you have on hand by only swapping out one ingredient in the recipe.

There is a richness and yet simplicity in this vegetarian dish.  The tomatoes become velvety as they dress the pasta.  The asparagus gives the dish some body and elegance.  The butter adds a richness that provides satiety.  A simple side salad rounds out a meal.

Spaghetti with Butter-Stewed Tomatoes and Asparagus (printable recipe)
  • 1/2 pound of spaghetti
  • 1/2 pound of asparagus, cut into 1 inch lengths
  • 1 8-ounce package of cherry tomatoes, halved
  • 4 tablespoons butter
  • 1 tablespoon of olive oil
  • 6 sprigs of fresh thyme
  • 1 tablespoon of tomato paste
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper
Add 2 tablespoons of the butter and the olive oil to a pan over low heat and add the tomatoes, the thyme, a teaspoon of salt, and a 1/2 teaspoon ground black pepper.  Simmer on low heat, stirring occasionally, for 20 minutes until the tomatoes almost completely break down.

Bring a large pot of water to a boil, add salt, and cook the spaghetti to al dente.  After cooking the tomatoes for 20 minutes, add the asparagus and the tomato paste to the pan and turn the heat up to medium. Cook until asparagus is cooked through, about 5 minutes.

Once the spaghetti is done, strain well and add it to the pan with the tomato sauce.  Add the other 2 tablespoons of butter.  Toss together and check for seasonings. Serve warm and garnish with Parmesan cheese.

Serves 2


Authordavid koch