By RecipesByAnne
Rosemary Burst Tomato Spaghetti
2 steps
Prep:5minCook:15min
This simple pasta dish is an absolutely great weeknight dinner all year round.
Updated at: Thu, 17 Aug 2023 11:32:05 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
45
High
Nutrition per serving
Calories495.7 kcal (25%)
Total Fat11 g (16%)
Carbs79 g (30%)
Sugars4.8 g (5%)
Protein17 g (34%)
Sodium307.6 mg (15%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Start by boiling the pasta in a pot of salted water until al dente. Then heat the olive oil in a deep frying pan, add the chilli flakes, salt, pepper and a sprig of rosemary to bloom the spices and stir for about 1 minute. Add cherry tomatoes and thinly sliced garlic and and take out the rosemary. Stir until tomatoes are lightly burnt and release their juices to create your sauce. Note: If you want, you can help the tomatoes a little by squeezing them with a spoon so that they burst and release their juices.
Step 2
After the tomatoes have burst and released their juices (I personally like to leave a few tomatoes unbroken to create texture in the sauce), add the chopped basil and white wine. Stir occasionally for around 10 minutes to release all the alcohol from the wine. If the sauce is not creamy enough for you, you can add a few tablespoons of pasta water. Mix well. Toss in your al dente pasta and finish off with your grated parmesan. Stir until the pasta is perfectly coated with sauce. Serve and top with parmesan and basil leaves!
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