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Spaghetti with Sencha and Sage Sauce


  • 1 pack 16 oz spaghetti

  • 3 Tablespoon organic safflower Oil

  • 1 cup chopped onion

  • 2 1/2 oz pancetta, finely chopped

  • 1 teaspoon crushed sencha leaves

  • 1 teaspoon chopped fresh sage

  • 12 oz cherry tomatoes, halves (2 cups)

  • 1 teaspoon sea salt

  • 1/2 teaspoon freshly ground pepper

Prep Time: 5 min

Cooking Time: 15-20 min

Cook spaghetti; drain and return to pot.
Heat safflower oil in large skillet over medium heat. Add onion, pancetta, sencha leaves and sage for 5-7 minutes or until onion is tender, stirring frequently.
Stir in tomatoes, sea salt and freshly ground pepper until thoroughly heated.
Add tomato mixture to spaghetti; toss. Transfer to serving platter. Makes 4 servings.

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