Pasta with Rosemary isn’t in traditional Italian cuisine! Basically, Rosemary is used for meats, not for pasta. However, this recipe was very successful among my friends and family, and needless to say, it’s a quick dish! So lets dive in.
Ingredients | 2 servings
- 240g/8.4oz spaghetti pasta
- 1 Rosemary stem
- 1 clove of Garlic
- 4-5 big tomatoes (peeled)
- Ground Parmesan Cheese
- ground black pepper
- Extravirgin Olive Oil
Preparation
– (optional) Peel the tomatoes: make small incisions on the skin of tomatoes, put them 30 seconds in boiling water, place them quickly into cold water. Peel them easily.
– Remove their seeds because in some people it can cause allergenic reaction.
– Chop them into bites and put them aside.
Cooking the sauce
– On medium heat sauté the rosemary with chopped garlic, salt, and black pepper in extra virgin olive oil for some seconds.
➡️ The oil absorbs the taste of garlic and rosemary and becomes very aromatic.
– Add the tomatoes and cook till they lose their water and become creamy.
– Remove the rosemary sticks from the pan and the sauce is ready for the pasta.
– (meanwhile) Add the pasta to the salty boiling water and save a cup of pasta water for later.
– Add pasta to the pan, 2-3 mins prior to its cooking time, while it is “al dente”.
– Stir while it’s absorbing the sauce.
– If the pan is too dry, add the pasta water for finishing cooking the pasta in the pan.
– Turn off the heat and grate parmesan cheese on top, and it’s ready to serve.
Buon appetito! ☺️
