Summary

Ingredients

• 400 g tomato (s)
• 0.5 ½ bunch basil
• 0.5 ½ bunch parsley
• 100 ml vegetable stock, hot
• 400 g penne
• 400 g pork fillet (s)
• 3 tablespoon olive oil
• 200 ml cream
• 100 ml white wine
• 50 g parmesan, rated
• 0.5 ½ bunch rocket, cleaned

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Instructions

1. Wash and dice tomatoes. Rinse the basil and parsley, shake dry and chop finely. Add the herbs to the vegetable stock and puree.
2. Cook the pasta in salted water according to the instructions on the packet.
3. Rinse the fillet, pat dry and cut into thin slices. Fry in the hot oil in portions. Salt and pepper, then remove and keep warm.
4. Braise the tomatoes in the remaining frying fat, then season with salt and pepper. Add the cream and white wine and simmer openly for about 5 minutes.
5. Add the herb paste, parmesan and meat to the tomatoes and season to taste.
6. Drain the pasta, arrange on plates with the sauce and finally serve garnished with rocket.