Pasta – tomato – stew

Ingredients for 4 servings:

• 300 g pasta (spirals)
• 2 onions, finely chopped
• 1 clove(s) garlic, finely chopped
• 2 stalk(s) leeks, cut into fine rings
• 500 g tomatoes, pureed
• 2 beef tomatoes, diced
• 2 tbsp olive oil
• 2 tsp dried herbs of Provence
• 2 tbsp tomato paste
• 300 ml vegetable broth (instant)
• Pepper, freshly ground
• 1 tbsp syrup (agave, or another sweetener)
• 150 g cherry tomatoes, halved
• ½ bunch parsley, chopped
• 4 tsp pesto, green

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

fast

Cook the pasta al dente according to the instructions and drain in a colander. Heat the oil in a saucepan and briefly sauté the onion and garlic. Add the leek rings and sauté for another two minutes. Puree the passata with the beefstew tomatoes. Sauté the tomato paste and Provençal herbs in the pan and add the broth and the passata. Simmer gently for about five minutes. Season with salt, pepper, and sweetener to taste. Add the pasta and cherry tomatoes and let them simmer in the stew for a few minutes. Ladle the stew into four deep soup bowls and serve, sprinkled with a spoonful of pesto and chopped parsley.