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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35 m servings 338 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1046 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 grea...

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

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.

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...

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...

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