Recipe courtesy of Robert Irvine
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Total:
1 hr 5 min
Prep:
15 min
Cook:
50 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Heat grapeseed oil over medium heat in a saucepot. Saute onion and garlic until onion turns translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 30 minutes.

Boil pasta until al dente. Drain well and serve with sauce.

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