Put the uncooked spaghetti in a large skillet or Dutch oven. It should lay flat in the bottom.
Add the tomatoes, asparagus, onion, garlic, red pepper flakes, olive oil, sea salt and cracked pepper. Add the water.
Bring to a boil over high heat. Reduce to medium and continue to cook the pasta, stirring and turning the pasta frequently with tongs. Cook for 10 minutes or until the pasta is al dente.
Divide the pasta among four bowls. Drizzle with olive oil. Sprinkle with grated Parmesan and fresh basil leaves. Serve immediately.