Noodles With Tomato Sauce


  • 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 3/4 pound (see note)
  • 2 tablespoons butter
  • cup finely chopped onion
  • ¼ teaspoon finely chopped dried rosemary
  • teaspoon dried hot red pepper flakes
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      342 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 10 grams protein; 74 milligrams cholesterol; 20 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Bring enough water to the boil to cover the noodles when they are added. Add salt to taste.
  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 1/4-inch cubes. There should be about 2 cups.
  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.
  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.

20 minutes

You Might Also Like