Cook the pasta until al dente. Peel and dice the onions and garlic. Drain the mozzarella and dice as well.
Sauté the onions in the pot (I like it when they are still a little crunchy – but everyone must know that for themselves).
Then add the can of strained tomatoes. Let it simmer for 2 – 3 minutes.
Then add the tomato paste, vegetable stock, Italian seasoning, sugar and salt and pepper. Let this boil up briefly. Then add the clove of garlic. Finally, add the mozzarella and wait for it to melt. Put the pasta in a plate and pour the sauce over it. Then garnish with parsley. It goes well with salad.
