Tomato And Rosemary Pasta

Serves: 5

Iva Padberg

1 January 1970

Based on User reviews:

54

Spice

55

Sweetness

57

Sourness

43

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

1.5 tbsps

Vegetable Oil

1

Onion (diced)

1 clove

Garlic

450 g

Mushroom (diced)

1

Green Bell Pepper (seeded and diced)

1 cup

Tomatoes (diced fresh)

1.5 tsps

Dried Rosemary

1

Salt

1

Black Pepper (to taste)

2 tbsps

Tomato Paste

2 cups

Beef Broth

230 g

Spaghetti (uncooked)

1 cup

All-Purpose Flour

Directions:

1

Heat the oil in a skillet over medium heat, and cook the onion and garlic until tender

2

Mix in mushrooms, green bell pepper, and tomatoes

3

Season with rosemary, salt, and pepper

4

Stir in tomato paste and beef broth

5

Reduce heat to low, cover, and simmer 15 minutes

6

Bring a large pot of lightly salted water to a boil

7

Add spaghetti and cook for 8 to 10 minutes or until al dente; drain

8

Mix the flour into the sauce to thicken

9

Serve sauce over the cooked pasta