Penne with tomato-carrot sauce

Name: Penne with tomato-carrot sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium-sized onions; 1 Garlic clove; 2-3 (approx. 150 g) Carrots; 1 tablespoon (20 g) Butter; 1 can(s) (425 ml) Tomatoes; 400 g Noodles (e.g. penne); 7-10 Tbsp salt, white pepper; 1 medium sized tomato; 4 Stem(s) Basil; 200 g Whipped cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 medium-sized onions
1 Garlic clove
2-3 (approx. 150 g) Carrots
1 tablespoon (20 g) Butter
1 can(s) (425 ml) Tomatoes
400 g Noodles (e.g. penne)
7-10 Tbsp salt, white pepper
1 medium sized tomato
4 Stem(s) Basil
200 g Whipped cream

Directions

1
Peel and finely chop onions and possibly garlic. Clean and wash the carrots, chop them up to one
2
Heat butter in a pot. Fry onions, carrot pieces and possibly garlic in it. Add the canned tomatoes with juice to the pot, bring to the boil and simmer for about 10 minutes
3
Cook the pasta in plenty of boiling salted water for about 10 minutes. Clean, wash, halve, seed and dice the tomato. Finely dice the rest of the carrot. Wash the basil and remove the leaves
4
Puree the tomato and carrot mixture in the pot. Stir in the cream and basil and simmer briefly. Season to taste with salt and pepper
5
Drain the pasta and serve with sauce. Sprinkle with carrots and tomato cubes
6
Drink: cool white wine