Rosemary Marinara Pasta
A simple red sauce with rosemary and garlic
| Preparation | Cooking | Ready in | Yield |
|---|---|---|---|
| 20 minutes | One hour | One hour and 20 minutes | Four servings |
Ingredients
| Name | Quantity |
|---|---|
| Pasta sauce, unsalted | 18 oz |
| Olive oil | 3 tbsp |
| Parmesean Reggiano | 0.5 cup |
| Pasta, penne | 15 oz |
| Garlic | 5 clvs |
| Red pepper flakes | 1 tsp |
| Rosemary, fresh | 0.25 oz |
| Red wine | 1 cu |
Directions
- Add the oil, garlic and pepper flakes to a medium sauce pan and warm over low heat until the garlic just starts to brown
- Add the tomato sauce and red wine
- Increase the heat to medium and bring the sauce to a slow simmer, stirring frequently to prevent scorching
- Add rosemary and stir until well wilted, but not so long that the rosemary leaves fall off
- Simmer over low heat for 45 minutes
- Remove herbs and serve over pasta with grated Parmesan-reggiano and a nice Chianti Classico
- Enjoy!