Portabello Rosemary Pasta
  • 8 oz rigatoni or penne pasta
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 cups sliced portabello or other mushroom
  • 2 tsp minced fresh rosemary or 1/2 tsp dried
  • 2 tbsp olive oil
  • 2 cans (14.5 oz each) S & W Stewed Tomatoes Italian Recipe
  1. Cook pasta according to package directions; drain and keep warm
  2. Cook onion, garlic, mushroom and rosemary in oil in large skillet, 5 minutes
  3. Add undrained tomatoes. Cook 12 minutes or until thickened. Toss with pasta. Serve with shaved or grated parmesan cheese if desired
I found this recipe on the side of the S&W Premium Stewed Italian Recipe Tomatoes...very good!