1-Start by boiling your noodles in salted water until they’re al dente, which usually takes 7-9 minutes, and don’t forget to save about 60 ml of that cooking water for the sauce.

2-While the noodles cook, heat 1 EL Olivenöl in a pan over medium heat. Add 1 gehackter Zwiebel and 2 gehackten Knoblauchzehen, sautéing them for about 3 minutes until they’re soft and fragrant. Then, stir in 1 EL Tomatenmark and 1 Prise Chiliflocken if you like a bit of spice, cooking for another minute to deepen the flavors.

3-Next, pour in 400 g gehackten Tomaten aus der Dose and 2 EL frischem, gehacktem Basilikum, letting everything simmer for 5 minutes. Season with salt and pepper to taste, then blend the sauce with 225 g Hüttenkäse and the reserved noodle water until it’s nice and creamy. Finally, mix in the cooked noodles, heat everything for a minute, and serve with a sprinkle of geriebener Parmesan and fresh Basilikum if you have it.