Parmesan Tenderloin on Tomato Spaghetti

(about 40 min.):

Make spaghetti al dente in light salted water with a few drops of oil, drain when cooled. Peel the tomatoes, remove the seeds, dice and mix with peeled, finely chopped garlic and with coarsely chopped basil and a little bit of cooled pressed olive oil. Then season with salt and pepper.

Peel and dice the onion and sauté in hot olive oil until translucent*. Add the tomato puree, fold in, fill up with tomato juice and now add the spaghetti, fold in and season with salt and pepper.

Press the meat a little smooth with the ball of your hand, season with salt and pepper, flour it, pull it through the beaten egg mixed with parmesan. Fry the medallions in hot olive oil on both sides until golden brown.

Arrange the tomato spaghetti as a bed in a deep dish, rub thyme over it, place parmesan fillets on top, pile a little bit of garlic tomatoes on top and garnish with basil.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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