Rosemary Tomato Cream Spaghetti

Rosemary Tomato Cream Spaghetti

Metric Ingredient Imperial 20 ml olive oil 1 1/2 tbsp 1 medium onion, chopped 1 5 ml fresh rosemary, minced 1 tsp 550 ml canned crushed tomatoes 2 1/4 cup 125 ml heavy cream 1/2 cup 455 g dry spaghetti noodles 1 lb

Heat oil in large saucepan over low heat.  Add onion and cook, stirring occasionally, for 3 minutes or until translucent.  Add rosemary and cook 30 seconds.  Stir in tomatoes and simmer for 6 to 8 minutes or until onion is tender.  Stir in cream and simmer for 2 to 3 minutes or until sauce is lightly thickened. Cook pasta according to package directions for al dente.  Drain.  Return pasta to pot over low heat.  Stir in sauce and season with salt and pepper to taste.  Heat together, stirring, for 30 seconds. Servings: 4

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