Summary

Ingredients

• 250 g spahetti
• 250 g cherry tomato (s)
• 1 onion (s)
• 200 g cream cheese, rainy (also called cottae cheese)
• 3 cloves garlic
• 2 tablespoon tomato paste
• 1 handful basil, the more the better
• Parmesan, grated
• salt
• pepper
• sugar

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Instructions

1. Cook the spaghetti in salted water (according to the instructions on the packet) and drain.
2. Peel the onion and chop finely. Halve the cherry tomatoes. Stew both in a little oil for about 5 minutes, sprinkling with a little (about 1 teaspoon) sugar. The sugar caramelises the tomatoes slightly. Press the garlic, add to the pan and sauté briefly. Add the tomato paste and the grainy cream cheese and stir until everything has combined into a smooth mass. Season to taste with salt and pepper.
3. Add the pasta to the pan and mix everything together. Fold in the chopped basil (the more the better) and sprinkle the spaghetti with grated Parmesan on top.
4. A refreshing dish that can be prepared quickly and easily, and not just in summer.