One-pan ribbon noodle pan

Ingredients (for 2 people):

• 250 g tagliatelle (e.g. linguine or tagliatelle)
• 1 tin of chopped tomatoes (400 g)
• 200 g cherry tomatoes, halved
• 500 ml vegetable stock
• 1 tbsp olive oil
• 1 clove of garlic, finely chopped
• 80 g green olives, halved
• 30 g pine nuts, roasted
• 50 g Parmesan cheese, sliced
• 1 tsp oregano
• Salt and pepper to taste
• Fresh basil leaves to garnish

Preparation:

• Heat the olive oil in a large pan and sauté the garlic briefly.
• Add the chopped tomatoes, vegetable stock and oregano and bring to the boil.
• Place the tagliatelle in the pan and simmer for approx. 10 minutes, stirring occasionally.
• After 5 minutes, add the cherry tomatoes and olives.
• As soon as the pasta is cooked and the sauce is nice and creamy, season with salt and pepper.
• Remove from the heat, sprinkle over the pine nuts and Parmesan and garnish with fresh basil.