10 mini tomatoes, cut into quarters (I used a basket of heirloom tomatoes from the farmers market)
1 carrot, peeled, thinly sliced (must be thin so they cook fast)
1/2 celery stalk, thinly sliced (must be thin so they cook fast)
1/4 onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon rosemary, finely chopped
Extra virgin olive oil
1/2 bag brown rice pasta, penne (feel free to use regular pasta)
Parmigiano Reggiano cheese
Fill a large stock pot with water and bring to a boil. While you are waiting for the water to boil, heat 2 tablespoons of olive oil in a large sauté pan on medium heat. Add the onion, carrot, and celery. Stir to coat with the oil and cook for several minutes until onions are translucent and carrots and celery have started to soften. Add the garlic and stir. Cook for another minute. Add the tomatoes and rosemary. Stir and reduce heat to medium-low. Cook until the tomatoes have started to break down and the carrots and celery are soft, about 10-15 minutes. Taste and season with salt and pepper.
Once the water is boiling, add a generous amount of salt. Add the pasta and cook until al dente. Keep an eye on the pasta. You do not want to overcook brown rice pasta, as it will become mushy and gummy. Once the pasta is ready, scoop if directly out of the pasta water and put it into the pan with the tomato sauce. Toss to coat with the sauce. Taste. Season with salt and pepper if necessary. If the sauce is too thick, you can always add a little pasta water to thin it out. Plate the pasta and top with freshly grated Parmigiano Reggiano cheese.