Summary

Ingredients

• 500 g spahetti
• 200 g sheep cheese
• 1 glass mussel (s), or fresh
• 5 large beefsteak tomatoes, quartered
• 1 small Can / s tomato paste
• 1 medium onion (s), chopped
• 1 clove garlic, chopped
• 1 sprig rosemary
• 2 leaves sage
• 2 bay leaves
• a few stalks parsley, chopped
• Shot white wine
• some olive oil

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Instructions

1. Cook the spaghetti in boiling water with a little salt until al dente.
2. Heat some olive oil in a large pan and sauté the chopped onion and garlic until translucent. Add the quartered tomatoes and simmer until soft. Add the tomato paste and bring to the boil. Deglaze with a good dash of white wine. Now add the herbs. Crumble the sheep`s cheese and put it in the pan, it should melt.
3. Drain the mussels from the glass and add them to the pan. Season to taste with salt and pepper and simmer again briefly. Rosemary, sage and bay leaf can be removed from the pan after preparation.
4. It goes well with a baguette and a glass of white wine.