Spaghettini with Tomato Sauce

Cut the skin of the tomatoes crosswise, blanch (scald), rinse, peel, quarter, remove and dice.

Finely dice onion and garlic and sauté in olive oil on 2 1/2 or automatic heat 9 to 10 until translucent. Add paradeis pulp and sweat briefly. Pour in clear soup and cook for 5 minutes.

Roast pine nuts in a frying pan without fat until golden brown. Cook spaghettini according to package instructions in boiling hot salted water. Add tomato cubes to the sauce form and make 10 min. Season heartily with salt, pepper and Tabasco.

Chop half of the pine nuts and the basil in a universal chopper and stir into the sauce together with 30 g Parmesan. Drain the pasta, drain and then mix with the sauce. Sprinkle with the remaining pine nuts and cheese.

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