Cook the pasta in boiling salted water for 10-12 minutes. Wash and quarter the tomatoes and remove the seeds. Dice the tomatoes. Heat the stock. Stir in 2 tablespoons of parmesan and crème fraîche. Season to taste with salt and pepper.
Fold in diced tomatoes. Cut ham into wide, short strips. Wash the chives and cut into small rolls. Drain the pasta. Arrange noodles and sauce on a plate. Serve sprinkled with ham, chives, remaining parmesan and coarse pepper
Preparation time approx. 30 minutes