Sourdough Spaghetti with Tomato Cream Sauce

Sourdough Spaghetti with Tomato Cream Sauce

Ingredients

  • 2 tbsp Bionaturae Extra Virgin Olive Oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 oz can Bionaturae Crushed Tomatoes, undrained
  • 1 tbsp dried basil leaves
  • ¼ teaspoon dried oregano
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • ½ cup heavy cream
  • 1 tablespoon butter
  • Bionaturae Sourdough Spaghetti
Organic Extra Virgin Olive Oil

Organic Extra Virgin Olive Oil

$16.49
Regular price
Organic Crushed Tomatoes

Organic Crushed Tomatoes

$4.49
Regular price
Organic Sourdough Spaghetti

Organic Sourdough Spaghetti

$3.99
Regular price

Rich, creamy, and full of flavor, this Tomato Cream Sauce with Bionaturae Sourdough Spaghetti is a cozy, satisfying dish for any night of the week. The velvety sauce, with its hint of basil and oregano, perfectly complements the unique tang of sourdough pasta.


Instructions

  1. Cook pasta according to packaging instructions. Stir frequently.
  2. Using a saucepan, heat olive oil over medium heat. Add diced onion and cook for about 5 minutes, until translucent. Stirring slowly, add garlic to the pan, and cook for about a minute.
  3. Add the undrained tomatoes, basil, oregano, salt, and pepper. Stir to combine and bring to a boil. Continue boiling until most of the liquid evaporates, about 5 minutes.
  4. Remove from the heat. Pour in cream and butter; stir to combine.
  5. Return to the stove and simmer over low heat for 5 more minutes.
  6. Toss with cooked pasta and serve.

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Sourdough Spaghetti with Tomato Cream Sauce