Fast noodle stew

Name: Fast noodle stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 500 g Leeks (leek); 250 g twisted maccheroni (Cellentani); 7-10 Tbsp Salt; 1 can(s) (850 ml) peeled tomatoes; 2 TEASPOONS dried herbs of Provence; 2 TABLESPOONS Olive oil; 3 TABLESPOONS Tomato paste; 300 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 150 g cherry tomatoes; 1/2 bunch flat leaf parsley; 4 TSP Pesto from the glass

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
500 g Leeks (leek)
250 g twisted maccheroni (Cellentani)
7-10 Tbsp Salt
1 can(s) (850 ml) peeled tomatoes
2 TEASPOONS dried herbs of Provence
2 TABLESPOONS Olive oil
3 TABLESPOONS Tomato paste
300 ml Vegetable broth (instant)
7-10 Tbsp Pepper
1 TEASPOON Sugar
150 g cherry tomatoes
1/2 bunch flat leaf parsley
4 TSP Pesto from the glass

Directions

1
Onions peel, finely dice. Peel garlic and chop finely. Clean the leek, cut into narrow strips and wash. Cook the pasta in boiling salted water for about 8 minutes. Drain well on a sieve.
2
Puree canned tomatoes. Sweat onion cubes, garlic and herbs in oil. Add tomato paste and sweat it on. Add leek. After about 2 minutes, deglaze with stock and pureed tomatoes. Cook for 5 minutes. Season to taste with salt, pepper and sugar. Stir the noodles into the stew. Halve the cherry tomatoes and let them stand in the stew for 5 minutes. Chop parsley coarsely.
3
Cook for 5 minutes. Season to taste with salt, pepper and sugar. Stir the noodles into the stew. Halve the cherry tomatoes and let them stand in the stew for 5 minutes. Chop parsley coarsely. Arrange the stew in 4 soup bowls. Add 1 teaspoon of pesto and sprinkle with parsley