Peel the tomatoes, remove the seeds and cut them into pieces. Sweat the finely chopped shallots in the olive oil until translucent, add the tomatoes and sauté lightly, season with salt and pepper. Put four heaped tablespoons aside and keep warm. Add the cream cheese and the vegetable soup to the remaining tomatoes and cook until the sauce is slightly creamy.
In the meantime, make the spaghetti al dente. Season the sauce with the white wine. Cut a bunch of basil into tender strips and mix with the sauce and the spaghetti. Place on the plates as pasta nests and bring to the table with the tomato pieces, basil leaves and Parmesan shavings.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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