Submitted by Kimberly Felix
Serves 4
2 T olive oil
3 shallots OR 1 small onion, finely chopped
3 cloves garlic, minced or pressed
1 1/2 pounds tomatoes, finely chopped
2 T no salt added tomato paste
1/2 C chopped fresh basil
2 t chopped fresh rosemary, or 3/4 t dried crumbled rosemary
2 T snipped fresh chives or minced scallion greens
1 1/4 t salt
1/4 t cayenne pepper (or to taste)
10 ounces medium tube pasta, such as ziti or penne
In a large nonstick skillet, heat 2 teaspoons of the oil until hot. Saute shallots/onion and garlic, stirring frequently, until shallots/onions are tender, about 5 minutes.
Add the tomatoes and tomato paste, and stir til just warm and the tomato paste is incorporated.
Add basil, rosemary, chives, salt and cayenne to the skillet, stirring well to combine.
Meanwhile cook the pasta til just tender and drain well. Combine sauce and pasta. Serve with Parmesan cheese, if desired.
To make it even faster, you can substitute a can of petite diced tomatoes instead of the fresh.
