Pasta Salvia-Pomodoro

Ingredients for 1 servings:

• 125g spaghetti
• 1 small onion(s)
• 1 clove(s) garlic
• 200 g cocktail tomatoes
• 1 tbsp olive oil
• 10 g margarine (e.g. Alsan)
• 13 sage leaves (small leaves)
• 1 pinch(s) of sugar
• Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegan spaghetti with fresh sage, tomatoes and garlic

Cook the spaghetti in salted water al dente according to the package instructions. In the meantime, peel and finely chop the onion. Peel the garlic clove and set it aside in a garlic press. Wash and quarter the cherry tomatoes. Heat 1 tablespoon of olive oil along with the margarine in a pan. Sauté the onion and crushed garlic over medium heat for 1 minute. Add the sage leaves and fry for about 2 minutes. Add the cherry tomatoes and season with sugar, salt, and freshly ground pepper. Turn off the heat and let the pan stand on the hot plate with the lid closed for about 2 minutes. Then drain the cooked spaghetti in a colander, add it to the pan with the sage and tomatoes, and mix everything well. Transfer to a plate and serve while still hot.