Angel Hair Pasta In A Light Tomato Cream Sauce

• 2 medium onions, diced
• 2 15 ounce cans of Muir Glen Organic Tomato Sauce
• 2 garlic cloves, minced. I use a microplane zester for this.
• rizzle of honey or a couple of pinches of sugar to balance the acid in the tomatoes
• 1/3 cup red wine. I used a Cabernet Sauvignon. Use a wine that you'd drink.
• 1/2 cup light cream
• handful of fresh Thai basil or regular basil, torn or chopped.
• 1/2 teaspoon dried oregano, rub it between your fingers when adding it to the sauce to release the flavor.
• 2 dried bay leaves, remember to remove them from the sauce before serving
• extra virgin olive oil for cooking the onions
• sea salt or kosher salt to taste
• fresh cracked pepper
• Parmesan cheese for serving
• 1 lb box of angel hair pasta cooked al dente, according to the package instructions.

1. Saute the onions in some olive oil, salt and pepper in a medium pot over medium heat until tender. Once the onions are soft, add the oregano, wine, tomato sauce, garlic, bay leaves, more pepper and a pinch of salt and a drizzle of honey. Bring to a boil. Lower the heat and gently simmer, covered, for about 30 minutes or until the flavors have softened and melded together. Turn off the heat, remove the bay leaves and slowly stir in the light cream. Sprinkle with fresh chopped basil. Toss the cooked pasta with some of the sauce. Serve individual portions of the angel hair with sauce to each person's taste topped with more fresh basil and Parmesan cheese. Crusty bread and a glass of Italian red wine are also wonderful serving choices. Enjoy!

onions, tomato sauce, garlic, honey, red wine, light cream, handful of fresh thai basil, oregano, bay leaves, extra virgin olive oil, salt, fresh cracked pepper, parmesan cheese

Taken from food52.com/recipes/22431-angel-hair-pasta-in-a-light-tomato-cream-sauce (may not work)