If good fresh tomatoes aren't in season, try using canned tomatoes. Their flavor is often better during the off season.
- 1 c. diced tomato
- 1/2 tsp. crushed rosemary
- 1 T. extra virgin olive oil
- 9 oz. hot cooked pasta (I like penne)
- 1 oz. grated parmesan cheese
Mix the tomato, rosemary and olive oil together in a small bowl. Sauté briefly in a small skillet over medium heat until the rosemary is fragrant.
Toss the tomato mixture with the hot pasta and your choice of seasonings and sprinkle with the cheese before serving. Serve with hot crusty bread and a simple spinach salad for a quick and delicious meal.
- Yields: 3-4 servings
- Preparation Time: 15 minutes
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