Spaghetti with Rosemary (2)
Instructions
2 tablespoons finely chopped Rosemary with a clove of garlic and half a chilli.
In a pan heat two tablespoons of olive oil and the chopped insaporitevi.
Stir and add the chopped peeled tomatoes.
Just begins to boil, reduce the heat and continue cooking covered Bowl for about half an hour.
Adjust the salt and let thicken a little amalgamandovi sauce a tablespoon diluted flour in a little hot water.
Add a tablespoon of milk and simmer for 5 minutes.
Bring to a boil salted water, lessatevi spaghetti al dente, drain, then toss them on warm serving dish and season with plenty of grated cheese and gravy.
The accompanying wine: Colli Berici DOC Garganega, Falerio Dei Colli Ascolani DOC Cirò Bianco DOC.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 250 g of peeled tomatoes
- 1 tablespoon of flour
- 1 tablespoon of milk
- Abundant of grated cheese
- 2 tablespoons of rosemary
- 1 clove of garlic
- 1/2 chili
- 2 tablespoons of olive oil
- Salt