A great pasta dish for any occasion:
Cut the tomatoes in half, cutting out the stem ends. Remove the inside of the tomato and use it elsewhere. Cut the pulp into small cubes. Make the spaghetti according to the instructions. Meanwhile, finely dice the onions, setting aside a small amount of onion cane for garnish. Chop the garlic finely. Sauté both in 3 tablespoons olive oil and 2 tablespoons water until translucent. Then add the sage and stew briefly. Add the tomatoes and the soup cubes. Cover and cook at low temperature for 3 minutes.
Later remove the saucepan from the heat and add the remaining oil. Drain the pasta. Transfer the spaghetti to the baking dish. Fold in the sage and tomato mixture and season with salt. Sprinkle the cheese on top. Cut the onion tube into fine rolls and garnish the pasta with them.
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