Summary

Ingredients

• 500 g tortilioni
• 100 ml olive oil
• 6 clove (s) garlic
• 3 cans tomatoes, chunky, 400 g each
• 200 g parmesan, freshly rated
• 150 g butter
• Salt and pepper, black
• sugar
• 8 basil leaves

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Instructions

1. Cook the pasta aldente as usual.
2. In the meantime, finely chop the garlic, place in a large saucepan with the olive oil and sauté on high. Deglaze with the tomatoes from the can and simmer for 5 minutes on medium heat and season well with salt. If you like it, you should also add 1 tablespoon of sugar now.
3. Let the sauce reduce for 5 minutes, then add the parmesan and butter. Stir well so that there is a homogeneous mass.
4. Finally, pepper well and fold the cooked pasta into the sauce. Cover each serving with basil leaves and serve with parmesan.
5. Tip: I use a wok to cook the sauce. It`s nice and big and the noodles are so easy to fold in.