Pasta with buckwheat tomato sauce

Ingredients for 4 servings:

• 100 g buckwheat, coarsely ground
• ¾ liter vegetable broth
• 4 spring onions
• 500 ml tomato(s), pureed
• 2 tbsp cinnamon
• 1 tbsp rosemary
• 100 g diced tomatoes
• 500 g pasta
• n. B. garlic
• 2 tbsp oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with cinnamon

Cook the pasta according to the package instructions until al dente. Then drain through a sieve. Simmer the buckwheat in the vegetable broth for about 10 minutes, until it has softened slightly. Meanwhile, clean the spring onions and peel the garlic, then finely chop both. Sauté the spring onions in a pan with 2 tablespoons of oil until translucent. Add the garlic and fry briefly, then add the buckwheat. Add a little more oil if necessary. After 5 minutes (stirring frequently, otherwise the buckwheat will stick!), add the fresh and pureed tomatoes and season with cinnamon, rosemary, salt, and pepper. Simmer until the liquid has thickened (adding a little cornstarch if necessary). Season to taste and serve hot with the pasta.