Chef Jasper’s heirloom tomato pasta risotto style recipe

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


serves 2- 3 


  • 2 T extra-virgin olive oil
  • 3-4 garlic cloves
  • 2 heirloom tomatoes (cores removed)
  • 1 medium zucchini, diced
  • 8 oz. spaghetti
  • 2 cups chicken broth
  • Salt to taste
  • Red chili peppers to taste
  • 6-8 fresh torn basil leaves
  • 2 T. butter
  • 2 T. Romano cheese, grated


Break pasta into several small pieces. Set aside.

Slice garlic cloves extra thin. Add olive oil and place tomatoes in a pan with olive oil on medium heat.  Sauté on both sides. Crush tomatoes and add garlic and zucchini. Sauté and add salt and basil. Add 1 1/2 cup broth and place a lid on pan.  Add pasta. Continue until pasta is finished cooking, stirring every 2 minutes, adding more broth as necessary and cooking until pasta is tender and has soaked up the sauce. Finish with red pepper, butter and grated Romano cheese.

Chef Jasper's Notes: Here's a simple easy way to enjoy a great-tasting pasta. Be creative and add local vegetables to the sauté pan. I also like to sauté a little ground beef or sausage with the tomatoes for protein and flavor.

You can visit Jasper's at 1201 W. 103rd Street in Kansas City, Mo., and visit for details.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.