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Super Creamy Tomato Spaghetti

We’ve partnered with our friends at Julienne Bruno to bring you a dish that’s effortlessly indulgent.

It brings together the best of both worlds – bold, vibrant tomatoes, and the rich creaminess of our Superstraccia and Burrella. This dish is about balance: acidity, smoothness, and that perfect al dente bite. Every ingredient plays its part.

20 mins

3 people

Method

Step 1:  Heat 50ml of olive oil in a frying pan over medium heat. Add two garlic cloves and cook until golden.

Step 2:  Pour in a tin of chopped tomatoes. Rinse the tin with water and add. Season with salt and pepper. Let it simmer.

Step 3: Drain the whole plum tomatoes and slice into segments. Marinate with olive oil, basil, garlic, salt, and pepper. Set aside.

Step 4: Stir reserved tomato juice into the simmering sauce. Blend the solids into a smooth paste and mix with Superstraccia for a creamy texture.

Step 5: Cook spaghetti in salted water until al dente. Drain and toss in the sauce.

Step 6: Serve topped with marinated tomatoes and Burrella.

Ingredients

1/2 pot of Julienne Bruno Superstraccia
1 pot of Julienne Bruno Burrella
3 Garlic Cloves
Fresh Basil, to taste
Salt & Pepper, to taste

Products needed

Italian Extra Virgin Olive Oil
SEE PRODUCT
Mr Organic product
Italian Chopped Tomatoes
SEE PRODUCT
Mr Organic product
Italian Whole Plum Tomatoes
SEE PRODUCT
Mr Organic product
Spaghetti
SEE PRODUCT
Mr Organic product

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