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Ingredients
1 10-ounce package narrow noodles, preferably fresh, available in many grocery stores and supermarkets as well as in specialty shops
1 large tomato, about ¾ pound (see note)
2 tablespoons butter
⅓ cup finely chopped onion
¼ teaspoon finely chopped dried rosemary
⅛ teaspoon dried hot red pepper flakes
Salt to taste if desired
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
55 grams carbs; 75 milligrams cholesterol; 345 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 4 grams fiber; 412 milligrams sodium; 11 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring enough water to the boil to cover the noodles when they are added. Add salt to taste.
- Step 2
Meanwhile, drop the tomato into a basin of boiling water and let stand about 9 seconds. Peel the tomato and cut away the core. Cut the tomato into ¼-inch cubes. There should be about 2 cups.
- Step 3
Heat the butter in a saucepan and add the onion and rosemary. Cook, stirring, until the onion is wilted. Add the tomato, pepper flakes, salt and pepper. Cook, stirring often, about 5 minutes.
- Step 4
Drop the noodles into the boiling water and cook, stirring, about 3 minutes if the noodles are fresh, 8 to 9 minutes if they are dried. Drain well and add the tomato sauce. Toss.
If a ripe, large tomato is not available, use cherry tomatoes of equal weight, or use 2 cups of cut-up, drained canned tomatoes.
Private Notes