Fresh basil, parsley, ground pepper and salt to taste
Preparation:
Start by sautéing the spring onion and garlic in a pan.
Once translucent, add the canned tomato, break it up slightly with a spatula, then add the white wine, basil, parsley and salt to taste. Let it reduce for about 20 minutes.
Meanwhile, cook the pasta in plenty of water for 16 minutes. Once ready, add some of the cooking water and the pasta to the sauce, and stir.
Finally, serve topped with cream cheese and sprinkle with basil, parsley and pepper. Finish with a drizzle of extra virgin olive oil.
