Rosemary Salted Tomatoes Paccheri Pasta
April 8, 2016
1Rosemary Salt: Drop stalks of rosemary into sizzling Tantillo California Extra Virgin Olive Oil.
2Take out the rosemary, let cool and dry. Chop into fine pieces and mix into the sea salt.
3Set aside. Save the Tantillo Extra Virgin Olive Oil for the remainder of the recipe.
4In a sauté pan, cook garlic in the leftover Tantillo California Extra Virgin Olive Oil until golden, add the tomatoes and sprinkle with rosemary salt mixture.(Reserve remaining rosemary sea salt for other recipes.)
5In the meantime, cook the pasta according to the directions on the package.
6Once pasta is al dente, drain. Add the pasta to tomato mixture and stir.
7Let simmer for 5 minutes, stirring occasionally. Add cooked chicken for about one minute.
8Sprinkle with cheese if desired. Buon Appetito!