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Pasta al Rosmarino

By John, 26 July, 2020
Region
Italy
Description

Spaghetti ai RosmarinoIn much of Italy and in some parts of this country, rosemary grows year-round and people have hedges of it, but in Plymouth this is one of those taste-of-summer dishes.

It's an easy and flavorful vegetarian pasta dish. It's mostly just chopped tomatoes with a blast of fresh rosemary, a great combination.

 

Yield
4 Servings
Preparation time
45 minutes
Ingredients
2 T Olive oil
2 T Rosemary (fresh, chopped)
1 clv Garlic (crushed)
1⁄2 Chili Pepper (seeded and chopped)
9 oz diced tomatoes (canned, drained)
1 T Flour
1 T Milk
12 oz Spaghetti
1⁄2 c Parmigiano-Reggiano cheese (grated)
Instructions
  1. Put a pot of salted water on to boil for the pasta.
  2. In a skillet, cook the rosemary, garlic, and chili until soft, then add the tomatoes and cook another 30 minutes.
  3. Stir the flour into the milk to form a smooth paste, and stir that into the tomato-rosemary mixture. Cook another five minutes.
  4. Cook the pasta and drain it. Put in a large bowl and sprinkle the cheese over it, then add the sauce and toss it all together.
  5. Transfer to a serving platter and serve hot.
Notes
This is traditionally served with spaghetti or other long dried pasta.

Book traversal links for Pasta al Rosmarino

  • Pasta al Caciocavallo
  • Up
  • Pasta all'Amatriciana

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