Pasta al Rosmarino | The Foodie Pilgrim

By John, 26 July, 2020

Region

Description

Spaghetti ai Rosmarino In 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

Put a pot of salted water on to boil for the pasta.
In a skillet, cook the rosemary, garlic, and chili until soft, then add the tomatoes and cook another 30 minutes.
Stir the flour into the milk to form a smooth paste, and stir that into the tomato-rosemary mixture. Cook another five minutes.
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.
Transfer to a serving platter and serve hot.

Notes

This is traditionally served with spaghetti or other long dried pasta.