Ingredients: farfalle, salt, 1 onion, 1 garlic clove, thyme, 500 ml sieved tomatoes, 1 tablespoon sugar, 2 portobello’s, mozzarella, dried Italian herbs,
Number of persons: 2
Preheat the oven to 175 degrees (hot air). Cook the farfalle until al dente in boiling water with some salt. Bake 1 chopped onion with 1 finely chopped garlic clove and some thyme. Stir fry until the onion is soft. Add 500 ml sieved tomatoes and 1 tablespoon sugar. Bring to the boil. Spoon the sauce in two small ramekins. Remove the stem from two portobello and put them in the sauce. Siege the portobello’s with pieces of mozzarella. Sprinkle with dried Italian herbs. Place the small ramekins approximately 25 minutes in the preheated oven. Serve with farfalle. Enjoy!