Tomato and Rosemary Pasta

Melissa 0

"Try this recipe when you want spaghetti, but don't want the same old stuff. I never have any complaints (or leftovers, for that matter)!"

Ingredients 35 m {{adjustedServings}} servings 338 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 58g
  • 19%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1046 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the oil in a skillet over medium heat, and cook the onion and garlic until tender. Mix in mushrooms, green bell pepper, and tomatoes. Season with rosemary, salt, and pepper. Stir in tomato paste and beef broth. Reduce heat to low, cover, and simmer 15 minutes.
  2. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
  3. Mix the flour into the sauce to thicken. Serve sauce over the cooked pasta.
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Reviews 5

  1. 7 Ratings

Metta Karuna

What a good flavor combination. I used EVOO instead of vegetable, and used liguine because it was what I had on hand, otherwise followed the recipe completely. The flavor was very good, a great combination of flavors, and not your regular pasta dish. However the flour measurement is way off. I think 1/4 of a cup is plenty, if not too much. I definitely recommend adding in little by little until you get the consistancy desired. Overall very flavorful, but wish I didn't use as much flour as called for. Thank you for sharing, I will most likely make this again.


Good, quick pasta sauce! I added some basil, parsley, and parmesan cheese.


Not bad. Something gave it a slight bitter flavor though, perhaps too much rosemary? I might make this again in a pinch, as it is healthy and the ingredients are commonly on hand.