Tomato and Rosemary Pasta Recipe - Allrecipes.com
  • READY IN 35 mins

Tomato and Rosemary Pasta

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"Try this recipe when you want spaghetti, but don't want the same old stuff. I never have any complaints (or leftovers, for that matter)!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat the oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in mushrooms, green bell pepper, and tomatoes. Season with rosemary, salt, and pepper. Stir in tomato paste and beef broth. Reduce heat to low, cover, and simmer 15 minutes.
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  3. Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 25 mins
  • READY IN 35 mins
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Reviews More Reviews

Aug 06, 2006

What a good flavor combination. I used EVOO instead of vegetable, and used liguine because it was what I had on hand, otherwise followed the recipe completely. The flavor was very good, a great combination of flavors, and not your regular pasta dish. However the flour measurement is way off. I think 1/4 of a cup is plenty, if not too much. I definitely recommend adding in little by little until you get the consistancy desired. Overall very flavorful, but wish I didn't use as much flour as called for. Thank you for sharing, I will most likely make this again.

 
Jul 06, 2005

Good, quick pasta sauce! I added some basil, parsley, and parmesan cheese.

 

7 Ratings

Jul 05, 2005

Not bad. Something gave it a slight bitter flavor though, perhaps too much rosemary? I might make this again in a pinch, as it is healthy and the ingredients are commonly on hand.

 
Oct 17, 2006

Different, and good. I especially like the fact that these are ingredients I almost always have on hand. I used EVOO (extra virgin olive oil) instead of vegetable oil, as Mandy Sue recommended. I did not have green peppers, so I omitted that ingredient. I combined the last two fresh garden tomatoes of the year with some diced canned tomatoes and accidentally put "too much" in, so I doubled the other critical ingredients and ended up with way more than I needed. No problem, we'll eat the rest later! This is a flexible recipe, one that can be tweaked with spices, volume, and other ingredients.

 
Aug 03, 2007

Real nice and I love the idea that it is made with fresh goodies I was able to get from my garden. The only problem I had with it was the flour. Like others I used only 1/4 cup which seemed to be right, but next time I will not just dump the flour in. I ended up with lots of little flour clumps. Other than that, wonderful. I am sure that I will make it again.

 

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Nutrition

  • Calories
  • 338 kcal
  • 17%
  • Carbohydrates
  • 58 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.8 g
  • 10%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 1046 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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