Spicy Rosemary Spaghetti

Spicy Rosemary Spaghetti

Blogger Paula Jones from Bell'alimento shares a quick and easy way to spice up your spaghetti.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1
package (1 lb) spaghetti
2
tablespoons finely chopped fresh rosemary leaves
1
clove garlic, finely chopped
2
tablespoons chile-flavored olive oil
2
cans (14.5 oz each) Muir Glen® organic diced tomatoes, undrained
Salt and pepper to taste
Fresh rosemary sprigs, if desired
  1. Cook and drain spaghetti as directed on package.
  2. Meanwhile, in large skillet, cook chopped rosemary and garlic in oil over medium heat about 5 minutes, stirring frequently. Add tomatoes, salt and pepper. Reduce heat to low; cook an additional 15 minutes, stirring occasionally.
  3. Add cooked spaghetti to tomato sauce in skillet and toss until combined. Serve immediately. Garnish with rosemary sprigs.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you can’t find chile-flavored (often called chile-infused) olive oil, add 1 small seeded red chile to 2 tablespoons extra-virgin olive oil. Remove and discard the chile prior to using the oil. Another option is to use plain olive oil and add 1 teaspoon crushed red pepper flakes with the rosemary and garlic.
If you don’t have fresh rosemary on hand, you may substitute 2 teaspoons dried rosemary leaves, crushed.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.