Dinner Tonight: Spaghetti With Rosemary Recipe Recipe

Name: Dinner Tonight: Spaghetti With Rosemary Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons fresh rosemary leaves, minced; 1 garlic clove, chopped; 1/2 red chile, chopped; 9 ounces canned tomatoes with juice, chopped; 1 tablespoon flour; 1 tablespoon milk; 1 tablespoon water; 12 ounces spaghetti; Parmesan; Salt

Servings: persons

2 tablespoons olive oil
2 tablespoons fresh rosemary leaves, minced
1 garlic clove, chopped
1/2 red chile, chopped
9 ounces canned tomatoes with juice, chopped
1 tablespoon flour
1 tablespoon milk
1 tablespoon water
12 ounces spaghetti
Parmesan
Salt

1
Pour the oil in a skillet and turn the heat to medium. Toss in the rosemary, garlic, and chile. Cook until fragrant, about two minutes. Pour in the chopped tomatoes. Bring to a boil, then reduce to a simmer, and cook for 30 minutes.
2
In a small bowl, whisk together the flour, water, and milk.
3
Bring a large pot of water to a boil for the spaghetti. Cook according to directions on the box.
4
When done simmering, season with the tomato sauce with salt, and then pour in the flour mixture. Mix together and then cook for 5 minutes.
5
Toss the drained spaghetti in with the rosemary sauce to coat. Serve with some grated parmesan.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons fresh rosemary leaves, minced, 1 garlic clove, chopped, 1/2 red chile, chopped, and more.

Yes, Dinner Tonight: Spaghetti With Rosemary Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Spaghetti With Rosemary Recipe

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