Summary

Ingredients

• 2 medium onion (s), red
• 2 cloves garlic
• 15 sage leaves
• 400 g pasta
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar, lighter
• 1 tablespoon lemon juice
• 250 g cherry tomato (s)
• 2 tablespoon butter
• some olive oil
• thyme
• salt and pepper
• leaves Basil
• some parmesan

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Instructions

1. Cook the pasta according to the instructions.
2. Meanwhile, cut the onions into thin rings and finely chop the garlic. Melt the butter in the pan and sauté the onions over medium to high heat. In the meantime, halve the tomatoes and set aside.
3. As soon as the onions are nice and translucent, push them to the edge of the pan and pour a lot of olive oil in the middle. Then immediately toss the sage leaves into the olive oil and toast them briefly. Mix everything together and fry for a few more minutes. Now turn down the heat a little and fry the garlic briefly.
4. Then deglaze with a dash (1 tablespoon) of white balsamic vinegar and a little tomato paste, stir well and fry for a few moments. Add the pasta and fry for a few minutes, depending on your taste. If the pasta is still too dry, add a little olive oil. The dish has to shine!
5. Season to taste with salt, pepper and a little thyme. If you like it spicy, you can also add some dried chili powder.
6. When the pasta has reached the desired browning, remove the pan from the heat and stir in the tomato halves and a tablespoon of lemon or lime juice.
7. When serving on the plates, decorate with basil leaves and sprinkle with freshly grated Parmesan.