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Chicken Rempellata Recipe


3/4 cup olive oil

2 cloves garlic, peeled and crushed

1 mashed green onion, chopped

1 cup canned whole peeled tomatoes

1 1/2 cups slightly salted water

1 (10.5 ounce) package plain pasta

1 (5 ounce) package large leaf spinach

2 tablespoons dried basil

2 teaspoons dried oregano

1 teaspoon dried rosemary,

1/4 teaspoon salt,

1/4 teaspoon black pepper,

6 cloves garlic, peeled and crushed

3 tablespoons white vinegar


Heat olive oil in large skillet and stir in garlic, green onion, tomatoes, water, and salt and pepper. When tomatoes begin to soften, add vinegar. Reduce heat to medium-low and simmer, covered, for 1 hour, or until tomatoes are tender.