Rosemary tomato pasta

Almost fast-food in its simplicity, the vinegar balances the rosemary.

Rosemary tomato pasta


  • 8 Tbsp olive oil
  • 4 garlic cloves, thin slices
  • 2.5 Tbsp rosemary, small pieces
  • 1 tomato can
  • 1 tomato
  • salt, pepper, soy sauce
  • 3 Tbsp balsamic vinegar
  • grated parmesan cheese


Incompletely food process tomato and tomato can.

Put oil and garlic in pan, and heat over medium fire.

Once noisy, add tomatoes and boil for 10 min, with occasional stirring. Add salt, pepper and soy sauce.

Boil pasta. Once ready, dry and add to sauce.

Stir in sauce for 1 min. Add balsamic vinegar, mix and cover.

Serve immediately with parmesan cheese.

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