Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Green onions Black pepper, freshly ground
1/2 c Virgin olive oil; 125 ml 3 tb Chopped parsley; 50 ml
2 Sprigs fresh rosemary 1 lb Pasta (penne or tubular)
5 Cl Garlic, minced -- 500 g
2 cn Plum tomatoes; 28 oz each 2 ts Balsamic vinegar; 10 ml

Recipe by: Memory Lane Cookbook by Etienne Poirier, Jr.

Chop green onions and saute in oil on medium heat.

Add fresh rosemary and garlic. Saut 1 minute only. Add tomatoes and
pepper. Simmer 10 minutes. Add parsley and turn off heat.

Cook pasta until tender but stil firm, drain and transfer immediately
to pan containing sauce.

Over low heat, toss for 1 minutes.

Add vinegar and toss. Serve immediately.

Yields: 4 servings.

Browse by categories