Rosemary schnitzel on tomato pasta

Ingredients for 2 servings:

• 2 pork schnitzels
• 200 g tomatoes
• 200 g pasta
• salt water
• 2 sprigs rosemary
• 2 sprigs basil
• 2 tsp acacia honey
• 3 tbsp olive oil
• some salt and pepper
• some sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the rosemary, spin dry, pick off the leaves, and chop finely. Wash the basil, spin dry, and chop roughly. Blanch the tomatoes in hot salted water, peel off the skin, remove the stems and seeds, and roughly chop the flesh. Cook the pasta in boiling salted water according to the package instructions. Season one half of the schnitzels with salt and pepper, sprinkle half of the rosemary over them, and drizzle with 1 teaspoon of honey. Fold the schnitzels closed and secure them tightly with toothpicks. Fry the meat in a pan in 2 tablespoons of olive oil for about three minutes on each side, season with salt and pepper, remove from the pan, and keep warm. Add the tomatoes to the pan, bring to a boil, and simmer for about five minutes. Season with salt, pepper, and sugar to taste. Drain the pasta, arrange on plates with the schnitzels and the sauce, sprinkle with basil, drizzle with a little olive oil, and serve immediately.