Wash the tomatoes. Remove the stalk from the large tomato and cut into cubes. Set the cherry tomatoes aside.

Wash the spring onions and cut into fine rings. Separate the light parts from the dark green ones.

Peel the garlic clove and finely dice.

Set up a saucepan and gently heat the oil in it.

Add the light parts of the spring onions and the garlic and sauté.

After about 2 minutes, add the tomato paste and roast briefly.

Now the noodles are added and the whole thing is deglazed with the vegetable broth. The remaining tomatoes are now added, just like the pepperoni.

Let everything simmer for a few minutes with the pot closed. Stir occasionally so nothing burns. If the liquid has been absorbed but the noodles are not done yet, add a little more broth.

The amount differs a little depending on the type of pasta.

Now season with salt and some sugar or sweetener. Stir in the remaining parts of the spring onions or sprinkle on top when serving.

If it's not spicy enough, you can add more chilli flakes.