This recipe, which I call Pasta with Rosemary Tomato Sauce was actually one I discovered while eating breakfast in a restaurant last week. I didn't mean to eavesdrop, but when one woman at a nearby table started rattling off quick and simple recipes to her friend my ears perked up. The following is my adaptation of what I overheard:
* Boil water for pasta. Any pasta will do, but I used the medium shell pasta and it worked well. (I used half a box, which when mixed with other ingredients was enough for lunch for my husband, daughter and myself and left me with some I could pack for my husband's lunch the next day.) When water is rolling boil cook pasta till al dente (approx 8 minutes).
While water is boiling prepare the sauce:
* Warm deep frying pan and add 1-2TBS of Extra-Virgin Olive Oil
* Drop in 1-2 cloves of garlic minced and fresh rosemary (I chopped mine a little). Heat in the pan until the garlic is just browned, not burnt.
* Add 1 can of tomatoes (I used a 14.5 oz can of Fire Roasted Tomatoes from Hunts, but any diced tomato, stewed tomato or even fresh would work. Fresh tomatoes might take longer to cook, so plan accordingly.)
* Simmer sauce on the stove for 15-20 minutes, longer if using fresh tomatoes.
* About 3-5 minutes before the cooking time is up add 1-2 TBS of balsamic vinegar and stir.
* Serve hot over cooked noodles.
* Top with shredded Parmesan cheese.
Options: I had some leftover grilled mild Italian sausage, which I reheated and chopped to put in with the pasta. It was delicious. Leftover grilled chicken or shrimp would work too -- or this could be left as a vegetarian dish by omitting the meat.
This was delicious and was enjoyed by my husband and 3 year-old.