Summary

Ingredients

• 125 g spahetti
• 1 small onion (s)
• 1 clove garlic
• 200 g cocktail tomatoes
• 1 tablespoon olive oil
• 10 g mararine (e.. Alsan)
• 13 sage leaves (small leaves)
• 1 pinch (s) sugar
• Salt and pepper, freshly ground

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Instructions

1. Cook the spaghetti in salted water according to the instructions on the packet until al dente.
2. In the meantime, peel and finely chop the onion. Peel the clove of garlic and set aside in a garlic press. Wash and quarter the cocktail tomatoes.
3. Heat 1 tablespoon of olive oil together with the margarine in a pan. Sweat the onion and the pressed garlic in it over a medium heat for 1 minute. Add the sage leaves and fry for about 2 minutes. Add the cherry tomatoes and season with sugar, salt and freshly ground pepper. Turn off the stove and leave the pan with the lid closed on the hot plate for another 2 minutes.
4. Then pour the finished spaghetti into a sieve, add to the sage tomatoes in the pan and mix everything well. Transfer to a plate and serve while hot.