Spaghettini with White Tomato Vanilla Sauce

For the clear tomato juice, cut the tomatoes coarsely into cubes and grind them in a hand blender with celery salt and sugar. Pour into a sieve lined with a dishcloth, drain overnight, there should be about 1/2 liter of juice.

Peel and finely dice shallots, sweat in melted butter until translucent. Slit the vanilla pod, scrape out the pulp and stir into the shallots. Pour in tomato juice and reduce to 200 ml. Fold in whipped cream and crème fraîche. Cook again by a third, season with salt, season with pepper and mix in grated cheese.

Roast pine nuts without fat until golden brown. Heat oil, fry the absolutely dry arugula in it, drain on kitchen roll. Cook the spaghettini al dente, divide evenly into preheated deep plates and pour the sauce over them. Arrange pine nuts and fried arugula on top.

fried rocket leaves.

Pureed tomatoes without sugar and salt, only later seasoned with normal salt and sugar. For me, 1, 4 kg (frozen) tomatoes resulted in about 800 ml of tomato juice. With it made 1 1/2 times the recipe.

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