Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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