Asparagus Marinara

     Asparagus will go into season sometime during March, likely towards the end of the month.
Mixing the fresh tomatoes with the canned makes for a hearty, chunky sauce.  Using the asparagus in the sauce allows it to be used in a different way, and offers a unique and delicious flavor to the sauce.   Here is our "seasonal recipe" for the month of March:

    Asparagus Marinara

Ingredients:
1 - 12 oz package Pastamore Gluten-free Plain Fettuccine
1 lb - asparagus
1.5 - 2 lb - fresh tomatoes
1 - 15 oz can crushed tomatoes
1/2 Tbsp - olive oil
1/2 tsp - oregano
1/2 tsp - dried basil
1/8 tsp - marjoram
1/4 tsp - red pepper flakes (optional)
1/8 tsp - garlic powder
1/2 tsp - salt
To taste - black pepper
As garnish - Pastamore Traditional Barrel-Aged Balsamic Vinegar

Directions: 1.  Rinse tomatoes and asparagus.  Cut off the bottom 1-2 inches from the asparagus, and chop the asparagus into 1-2" pieces on a bias.  Chop the tomatoes into 1/4" x 1/4" pieces. 2.  Heat a large saucepan on the stove over medium-high heat.  Once the pan is hot, add the olive oil and allow to heat.  Once the oil is hot, add the tomatoes and the asparagus to the pan.  Stir often. 3.  Place a large pot of water onto the stove over high heat.  Bring to a boil. 4.  While the water is heating, add the spices to the asparagus and tomatoes.  Cook until the tomatoes

appear drier and the asparagus has started to become tender.  Add the can of crushed tomatoes.  Bring to a strong simmer, and reduce heat to medium. 5.  Place the Pastamore Gluten-free Plain Fettuccine into the boiling water.  Reduce the heat so that a moderate boil is reached.  If the pasta boils too strongly, it has a tendency to boil over.  Cook the pasta until the desired tenderness has been reached.  Place into a colander, and rinse thoroughly under cool water. 6.   Plate the pasta, and top with the asparagus marinara.  Garnish with a drizzle of Pastamore Traditional Barrel-Aged Balsamic Vinegar.