Tomato noodles with cheese eaters

Name: Tomato noodles with cheese eaters
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Noodles (e.g. spaghetti); 7-10 Tbsp Salt; 1 (approx. 250 g) Stalk leek (leek); 250 g cherry tomatoes; 1/2 bunch Marjoram; 2 Garlic cloves; 4 TABLESPOONS Olive oil; 3 TABLESPOONS Pernod; 100 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 200 g Goat's cheese taler; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g Noodles (e.g. spaghetti)
7-10 Tbsp Salt
1 (approx. 250 g) Stalk leek (leek)
250 g cherry tomatoes
1/2 bunch Marjoram
2 Garlic cloves
4 TABLESPOONS Olive oil
3 TABLESPOONS Pernod
100 ml Vegetable broth (instant)
7-10 Tbsp Pepper
200 g Goat's cheese taler
baking paper

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime clean and wash the leek and cut it into long fine strips. Blanch in boiling salted water for 3 minutes, drain.
2
Clean and wash the tomatoes. Pluck the marjoram leaves. Peel garlic and press it through a garlic press. Heat 2 tablespoons of olive oil in a large pan. Fry the garlic, leek strips and tomatoes briefly.
3
Deglaze with Pernod and broth. Season with salt and pepper. Drain the pasta, add and toss in. Sprinkle with remaining marjoram leaves. Remove from the pan. Heat 1 tablespoon of oil in the pan.
4
Fry the cheese taler briefly in it. Arrange the tomato noodles in portions with the cheese taler. Sprinkle the cheese taler with 1 tablespoon of oil and add the toasted ingredients from the oven.