- 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
- 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 Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
- Bring enough water to the boil to cover the noodles when they are added. Add salt to taste.
- 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.
- 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.
- 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.