Braise the chopped onion in the sunflower oil, add the washed and halved tomatoes and stew them for a few minutes.

Then add brunch and crème fraîche with herbs, add a little milk and stir everything well, season with salt and pepper if necessary.

Boil the spaghetti in salted water until al dente, pour it into a sieve, quenched it briefly - please do it as you like it - and serve the spaghetti on preheated plates, at the end just some chives - I frozen it as a Tk in the summer - Sprinkle over it and now enjoy your meal, it was delicious.