Pasta Rosa

Light, tasty and mostly healthy! Once you make it, there are lots of variations you can create by adding your favorite vegetibles and meat. Great for the vegetarian or the vegan and the busy working executive.




3 cups of flour 1 tablespoon salt ½ catsup 1 small 6 oz can tomato sauce 3 eggs ¼ cup olive oil Rosa Sauce: 2 cups tomatoes, chopped 2 gloves garlic, chopped fine 2 teaspoon chicken base granules ¼ cup fresh basil, coarsely chopped 3 cups cooked chicken, cubed ½ cup green olives, sliced 2 tablespoon capers

Nutritional information

No nutrition information available


Fill a large saucepan with water and bring to a boil. Add salt and simmer until ready to add pasta. Add two tablespoons of olive oil to water. Pasta Preparation: Place flour in large bowl and combine with salt. Make a well in the middle. Drop the three eggs, catsup, tomato sauce and olive oil. Knead with hands until completely incorporated and dough is smooth, easy to roll and not sticky. (If too dry add little water to reach right consistency). Dust rolling pin and surface, and roll dough in to 9x13 rectangle; and evenly to ⅛ inch thickness. Make sure the dough is evenly rolled. Cut dough in strips and drop dough into prepared boiling water. Boil pasta for about 3 minutes until tender. Drain and toss into the Rosa Sauce. Rosa Sauce: Heat a large skillet with ¼ cup olive oil, add tomatoes, garlic and chicken base granules. Sauté until liquid from tomatoes is slightly reduced. Add basil, olives, capers and chicken. Simmer for about 4 minutes or until chicken is thoroughly heated and incorporated into the tomato mixture. Serve immediately with prepared Pasta Rosa.