NEW YORK (CBSNewYork) — In today’s Tony’s Table with Stephanie, Rosemary pasta is on the menu.
And as an added bonus you’ll learn how to make a condiment that is a perfect addition to your spice collection.
1 stalk rosemary
1/2 tsp course sea salt
3 oz extra virgin olive oil
3 on the vine tomatoes, chopped
1 thin chicken breast
1 cup mezzo rigatoni
1 clove garlic
Cook pasta according to directions on the packet.
Heat up a sauté pan with extra virgin olive oil and garlic. When oil is hot, drop 1 stalk of rosemary and fry until crispy. Remove stalks and leave oil in the pan.
Degrease rosemary stalks and chop finely. Then mix in the salt.
In the same pan as the rosemary was cooked in, sauté the chicken on medium heat until white in the middle, about 5 minutes on each side. Add tomatoes and pasta and rosemary salt and stir.
(For more rosemary salt, double the amount of rosemary and salt)
For more delicious bites with Stephanie Tantillo, please check out her website.