Tomato and bean pasta

Ingredients for 2 servings:

• 1 garlic clove(s)
• 1 onion(s)
• 2 tbsp olive oil
• 1 can tomatoes, chopped
• e.g. salt and pepper
• ½ tsp oregano, dried
• 1 pinch(s) of sugar
• 100 ml whipped cream
• 200 g pasta
• 200 g beans, green, frozen

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

vegetarian and quick

Boil plenty of salted water for the pasta. Peel and chop the garlic. Peel the onions and finely dice them. Heat the olive oil in a saucepan. Briefly sauté the garlic and onions over medium heat. Add the tomatoes, bring to a boil, and cook over medium heat for 5 minutes. Season with salt, pepper, oregano, and a pinch of sugar. Add the cream and cook for 3 minutes. Cook the pasta in boiling salted water according to the package instructions until al dente. About 3 minutes before the end of the cooking time, add the beans and cook them. Drain the pasta and beans, let them drain well, and mix with the sauce. Season with salt and pepper, if desired.