| 100 g | crème fraîche |
| 100 g | tomato paste |
| 1 | red onion |
| 3 cloves | garlic |
| 200 g | linguine |
| olive oil | |
| salt | |
| pepper | |
| basil (for serving) | |
| grated Parmesan cheese (for serving) |
Finely chop red onion. Crush garlic cloves with the back of a knife. Pluck basil leaves.
Heat a generous amount of olive oil in a pan over medium low. Add onion and crushed garlic cloves and sauté until the onions are soft and translucent. Add tomato paste and sauté on low for approx. 10 min.
In the meantime, cook pasta according to package instructions. Drain, reserving about a cup (150 grams) of pasta water.
Whisk together the crème fraîche with half a cup of pasta water to loosen it up. Add to the frying pan over low heat and stir together, adding extra pasta water if needed until the sauce has a glossy consistency. Season with salt and pepper to taste. Before serving, add a handful of grated Parmesan to the sauce, then combine with the pasta and serve with plenty of basil leaves and more grated Parmesan on top. Enjoy!
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