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Tomato and Rosemary Pasta

Rated as 4 out of 5 Stars

"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)!"
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35 m servings 338
Original recipe yields 4 servings


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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.

Nutrition Facts

Per Serving: 338 calories; 6.8 58 11.6 0 1046 Full nutrition

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Read all reviews 5
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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 grea...

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.

Different, and good. I especially like the fact that these are ingredients I almost always have on hand. I used EVOO (extra virgin olive oil) instead of vegetable oil, as Mandy Sue recommended...

Real nice and I love the idea that it is made with fresh goodies I was able to get from my garden. The only problem I had with it was the flour. Like others I used only 1/4 cup which seemed to...