Butterflies with Rosemary

Preparation:

Preparation: Blanch the tomatoes for a few minutes. Drain them, peel them, remove the seeds and cut them into small pieces. Clean the rosemary and peel the garlic, mince it with the rosemary needles. Put 3 tablespoons of oil, the minced meat and the tomatoes in a cold casserole and cook for 20 minutes, add salt and pepper. Off the heat, add the cream and mix. Put back on the fire for 5 minutes on low heat. Cook the pasta al dente, season it with the sauce and sprinkle with parmesan.