Spaghetti with Rosemary
(Spaghetti al Rosmarino)
Ingredients:
2 tablespoons fresh rosemary needles, finely chopped
1 garlic clove, finely chopped
1/2 fresh chili, seeded and finely chopped
9 oz (250 grams) canned chopped tomatoes
1 tablespoon plain flour
2 tablespoons extra virgin olive oil
1 tablespoon milk
12 oz (350 grams) spaghetti
1 and 1/2 oz (40 grams) Parmigiano cheese, freshly grated
Salt
Directions:
Heat the olive oil in a saucepan.
Add the rosemary, garlic and chilli and cook for about 2 minutes.
Stir in the tomatoes with their can juices and bring to a boil.
Lower the heat, cover and simmer for about 30 minutes.
Stir the flour with 1-2 tablespoons warm water.
Season the rosemary sauce with salt, stir in the flour mixture and milk and cook for another 5 minutes.
Cook the spaghetti in a large pan of salted, boiling water until 'al dente', then drain and transfer to a warm serving dish.
Sprinkle with the Parmigiano cheese and pour on the sauce. Serves 4.