Creamy pasta with tomatoes and basil

Ingredients for 2 servings:

• 1 ½ liters of beef broth
• 250 g spirelli or other pasta
• 60 g Emmental cheese, grated
• 5 cherry tomatoes
• 3 tbsp, heaped crème fraîche
• 1 tbsp tomato paste
• 1 clove(s) garlic
• ½ onion(s), red
• 1 tsp, heaped parsley, chopped
• 1 handful of basil
• salt and pepper
• n. B. sugar
• e.g. lemon juice
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

quick and easy

Bring the beef broth to a boil in a saucepan. Once boiling, cook the pasta according to the package instructions. Meanwhile, peel and finely dice the garlic and onion. Wash the tomatoes, remove the stems, and then finely chop them. Then place them in a bowl and toss with a little salt. If the tomatoes aren’t aromatic enough, simply add a pinch of sugar to the salt. Chop the basil and heat a pan over medium heat. When the pasta is ready, don’t drain the broth, but rather scoop out about 500 ml of broth with a ladle—only then can you drain the broth. Sauté the onions and garlic in the pan until translucent. Then add the tomatoes, tomato paste, and basil and sauté briefly. Mix the pasta with the tomato and vegetable mixture in the pan and fry for a few minutes if necessary. Deglaze the pasta with a little broth. Then add the crème fraîche to the pan and stir to combine. If the consistency is too thick, you can always add a little broth until it’s just right. Now stir in the grated cheese and parsley. Finally, season with salt, pepper, and lemon juice. 600 kcal per serving.