Spicy Rosemary Spaghetti

Chile-flavored oil is the secret ingredient to this robust dish, made easy with Muir Glen organic diced tomatoes.

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4

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.

Expert Tips

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.