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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato and Rosemary Pasta Recipe

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This recipe for Tomato and Rosemary Pasta is from Food & Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
· 1 1/2 tablespoons vegetable oil ·
1/2 onion, diced ·
1 clove garlic
· 1/4 pound mushrooms, diced ·
1/4 green bell pepper, seeded and diced · 1 cup diced fresh tomatoes ·
1 1/2 teaspoons dried rosemary
· salt and pepper to taste ·
2 tablespoons tomato paste ·
2 cups beef broth ·
8 ounces uncooked spaghetti ·
1/2 cup all-purpose flour
Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
"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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