Cook the pasta in hot salted water. For the sauce, dice the onion and finely chop the garlic, then sauté in a pan with a little olive oil.
When the onions and garlic become translucent, add the crème fraîche, the tomato paste and the strained tomatoes. Always stir well.
After 1 – 2 minutes then add the broccoli and cocktail tomatoes to the pan and season with salt and pepper (and basil, oregano) as needed.
The crème fraîche takes away a lot of the salt and pepper, so factor this in when seasoning and season a bit stronger than usual. Then add ajvar and add the pasta to the pan with it. Finally, round off with some parmesan if needed and serve.
The meal goes incredibly fast and tastes very good and is also hardly Schnippelei.
