Wild garlic pasta with tomato sauce

Ingredients for 4 servings:

• 400 g pasta (wild garlic pasta)
• 500 g tomatoes, peeled or chopped (from the jar)
• 1 onion(s), red
• 2 garlic cloves
• 2 tbsp olive oil, best quality
• 2 tbsp ricotta
• 1 pepper, fresh
• herbal salt
• pepper
• oregano
• Sugar
• Fleur de Sel
• 1 tbsp parsley, finely chopped
• Parmesan, best quality

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tastes good in winter and summer

Cook the pasta in salted water until al dente. Drain the tomatoes in a sieve and chop them if necessary. Halve the chili pepper and deseed it. Dice the onion and chop the garlic cloves. Sauté the onion and garlic in olive oil until translucent. Then add the tomatoes and chili pepper. Season carefully with the spices and sugar and simmer for only about 10 minutes so that the tomatoes retain their chunky texture. Just before serving, add the ricotta to the tomato sauce and heat briefly again. Season with fleur de sel. Transfer the pasta to a plate and toss with the sauce. Sprinkle with freshly chopped parsley and thinly shaved or grated Parmigiano-Reggiano from a block. Serve with baguette and a dry Merlot.