Summary

Ingredients

• 500 g spahetti
• 1 onion (s)
• 2 cloves garlic
• 1 tablespoon, heaped tomato paste
• 2 tomato (s)
• 150 ml white wine
• salt and pepper
• chili
• 500 ml vegetable stock
• 200 g Goronzola
• cornstarch
• some cold water to stir
• Basil, fresh or frozen
• olive oil

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Instructions

1. Cook the spaghetti al dente in sufficient salted water as usual.
2. Cut the peeled onion into half rings or cubes and fry in a little oil in a saucepan. As soon as they are translucent, add the tomato paste and the pressed garlic and fry briefly.
3. Wash the tomatoes, cut them into cubes and put them in the saucepan. Add approx. 150 ml white wine until everything is covered and let everything simmer for approx. 5 minutes. Season with salt, pepper and chilli to taste.
4. Fill the pot with approx. 500 ml of vegetable stock and add the diced Gorgonzola. Melt the Gorgonzola while stirring over medium heat and bring everything to a boil again.
5. Mix in a little starch and thicken the sauce as you like. Finally, chop some basil and add to the sauce.