Spicy leek spaghetti pan with tomatoes

Ingredients for 2 servings:

• 250g spaghetti
• 1 leek(s)
• 150 g cherry tomatoes
• 2 tbsp rapeseed oil
• salt and pepper
• 2 tsp thyme, dried
• 1 garlic clove(s)
• 2 tbsp soy sauce, light
• e.g. chili sauce, hot
• 30 g Parmesan, grated

Instructions

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

vegetarian

Cook the spaghetti in salted water according to the package instructions until al dente. In the meantime, trim the leeks and slice them thinly. Wash and quarter the cherry tomatoes. Peel the garlic. Heat the rapeseed oil in a pan. Add the leeks and season generously with salt, pepper, and thyme. Press the garlic through a press and add it. Fry everything over medium heat for about 5 minutes. Drain the spaghetti, add it to the pan, and mix gently. Stir in the tomatoes and heat everything briefly. Finally, season with light soy sauce and chili sauce. Serve on a plate and sprinkle with grated Parmesan cheese.