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Ingredients
| vegetable oil: 1 1/2 Tbl |
| onions: 1/2 (diced) |
| garlic: 1 clove |
| white mushrooms: 0.25 lb (diced) |
| green bell pepper: 1/4 (seeded and diced) |
| red tomatoes (diced): 1 cup |
| dried rosemary: 1 1/2 tsp |
| salt (to taste) |
| black pepper (to taste) |
| canned tomato paste: 2 Tbl |
| soup - beef broth: 2 cups |
| pasta (spaghetti): 8 oz |
| all-purpose flour (unsifted): 1/2 cup |
Tomato and Rosemary Pasta
Credit: AllRecipes
User rating:
"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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Prep Time
10 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
Directions
- 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.
- 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.
- Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.