A great pasta dish for any occasion:
1. blanch (scald) the tomatoes, skin, seed and dice. Remove the skin from the garlic and chop finely. Heat the olive oil and sauté the garlic until translucent. Add the tomatoes and simmer for 5-8 minutes over medium heat.
Add the whipped cream or créme fraiche and the paradeis pulp and cook a little bit. Season with pepper, salt, oregano and peperoncino. The amount of pepperoncino or cayenne pepper is up to your personal taste. 3.
In the meantime, cook the pasta in enough salted water until al dente. Drain and mix with the sauce while still wet, bring to the table immediately and offer the Parmesan cheese separately.
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