Spicy Rosemary Spaghetti

  • Prep 30 min
  • Total 30 min
  • Servings 4
Spicy Rosemary Spaghetti


package (1 lb) spaghetti
tablespoons finely chopped fresh rosemary leaves
clove garlic, finely chopped
tablespoons chile-flavored olive oil
cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
Salt and pepper to taste
Fresh rosemary sprigs, if desired


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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