Rosemary Marinara Pasta

A simple red sauce with rosemary and garlic

Preparation	Cooking	Ready in	Yield
20 minutes	One hour	One hour and 20 minutes	Four servings

Ingredients

Name	Quantity
Pasta sauce, unsalted	18 oz
Olive oil	3 tbsp
Parmesean Reggiano	0.5 cup
Pasta, penne	15 oz
Garlic	5 clvs
Red pepper flakes	1 tsp
Rosemary, fresh	0.25 oz
Red wine	1 cu

Directions

1. Add the oil, garlic and pepper flakes to a medium sauce pan and warm over low heat until the garlic just starts to brown
2. Add the tomato sauce and red wine
3. Increase the heat to medium and bring the sauce to a slow simmer, stirring frequently to prevent scorching
4. Add rosemary and stir until well wilted, but not so long that the rosemary leaves fall off
5. Simmer over low heat for 45 minutes
6. Remove herbs and serve over pasta with grated Parmesan-reggiano and a nice Chianti Classico
7. Enjoy!