Summary

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

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Instructions

1. Cook the pasta in salted water until al dente, rinse.
2. 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.
3. 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.
4. Delicious farmer`s bread or baguette goes well with this.