Finely dice onions and fry in oil until golden brown. Cut the remaining vegetables into small pieces and add. Fry briefly over medium heat. Add the pureed tomatoes, tomato paste, milk and parmesan.
Chop all herbs into small pieces, add except for the basil and simmer. Depending on your taste, oregano, rosemary, marjoram, thyme or sage can be used as herbs. Use fresh herbs if possible, otherwise dried herbs can also be added.
Just before the end, add the chopped basil and season to taste with salt and pepper.
Cook the pasta in salted water until the desired firmness is achieved.
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