Ingredients
1 tablespoon of Olive Oil
8 oz. Pasta
1 cup Chicken Broth
1 tablespoon Tomato Paste
1 teaspoon Red Wine Vinegar
1 teaspoon Rosemary (optional)
handful Parmesan cheese
Preparation
Heat the olive oil over medium heat in a pot. Add the pasta, stirring occasionally until the pasta starts to turn color.
Add the chicken broth and bring to a boil. Cook until almost absorbed.
Add the tomato pasta and stir until well covered. Add red wine vinegar, rosemary, and Parmesan cheese if desired.
