Fruity Tomato and Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 1 large tomato (s), e.g., Vine tomato
- 1 tablespoon tomato paste
- 250 ml cream or cream substitute
- 1 dash white wine, dry
- 1 teaspoon herbs Provence, dried
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- Salt and pepper
- possibly chili powder
- 1 pinch (s) sugar
- 250 g pasta, e.., Linuine
- Salt water
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water according to the instructions on the packet. Finely dice the onion and tomato, chop the clove of garlic.
- Meanwhile, heat a little oil in a pan or saucepan. Sweat the diced tomatoes with the onion and garlic in the oil. Add the tomato paste and sweat briefly. Deglaze with a dash of white wine and simmer briefly.
- Then fill up with the cream, add the spices and season to taste with salt and pepper.
- Tip: If you let the sauce boil down a little, the spicy taste will pull through, but you can also eat it straight away. If you like it slightly spicy, you can add a little ground chilies.
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