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Pasta and tomato pot

updated

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Ingredients for 3 servings:

  • 250 g farfalle (butterfly pasta)
  • 1 tbsp olive oil
  • 1 large onion(s), finely chopped
  • 2 clove(s) garlic, squeezed
  • 1 spring onion(s), in rings
  • 250 ml vegetable stock
  • 1 large can of tomatoes
  • 1 tsp salt
  • Pepper, from the mill
  • Tabasco
  • 1 bunch of basil
  • 1 cup sour cream or cream substitute
  • 1 tsp, heaped sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Cook the pasta in salted water until al dente, then rinse. Sauté the onion and garlic in olive oil, deglaze with the broth, and add the canned tomatoes. Season to taste and simmer for a few minutes. Puree the sauce and season with sour cream or cream substitute. Finely chop the basil, add it to the sauce along with the pasta, and season again. Delicious with farmhouse bread or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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