Pasta with Rosemary Tomato Sauce

Posted by on Jul 25, 2013 | 0 comments

Summertime dishes in Italy are traditionally light, fresh, and quick to prepare. Despite the use of cream in this recipe, this sauce is no exception. Fresh, fragrant rosemary brings out the sweet and summery flavor of the tomatoes, while the splash of cream gently balances any acidity. Serve it on its own or as an accompaniment to grilled salmon.Sauce with rosemary and tomato
Serves 6

2 tablespoons olive oil
2 medium cloves garlic, chopped
1/2 teaspoon chili flakes or crushed chili pepper
2-3 tablespoons minced fresh rosemary (1 large sprig)
1 pound fresh tomatoes, chopped (or 1 15-ounce can ground peeled tomatoes)
1/4 cup heavy cream
2 teaspoons all-purpose flour
1/4 cup grated Parmigiano Reggiano
1 pound penne rigate or other short pasta

Bring a large pot of water to a boil, add salt to taste, and toss in the pasta. If you start the pasta cooking at the same time that you add the tomatoes to the sauce, it will be done just as the sauce is ready to serve.

Heat the olive oil in a large saucepan over medium-high heat, then add the garlic, chili pepper, and rosemary. Cook for 1-2 minutes, until the garlic begins to take on a light golden color.

Add the tomatoes and cook, stirring occasionally, for 7-8 minutes, until the water has begun to evaporate off the tomatoes.

Meanwhile, in a small bowl, warm the cream by stirring in a tablespoon of hot water from the pasta pot. Add the flour and whisk until it is thoroughly blended in.

Reduce the heat to medium, then add the cream mixture to the sauce and continue to cook for 2 minutes, until it has returned to a simmer and begun to thicken.

Ladle over the pasta and serve with a generous heap of freshly grated parmesan cheese.

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