Noodle – Tomato Pot
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g Farfalle (butterfly noodles)
- 1 tablespoon olive oil
- 1 large vegetable onion (s), cut into fine pieces
- 2 cloves garlic, pressed
- 1 spring onion (s), cut into rings
- 250 ml vegetable stock
- 1 large can tomato (s)
- 1 teaspoon salt
- Pepper from the grinder
- Tabasco
- 1 bunch basil
- 1 cup sour cream, or cream substitute
- 1 teaspoon, heaped sugar
Print Recipe
Pin Recipe Instructions
- Cook the pasta in salted water until al dente, rinse.
- Sweat the onion with the garlic in olive oil, deglaze with the stock and add the canned tomatoes. Season to taste with the spices and simmer for a few minutes.
- Puree the sauce, season with the sour cream or the cream substitute. Cut the basil into small pieces, add to the sauce with the pasta and season again to taste.
- Delicious farmer`s bread or baguette goes well with this.
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