Clean the tomatoes, carve them crosswise, blanch hot and peel. Seed the tomatoes and cut them into small cubes. Clean and wash spring onions and cut the green into thin rings, dice the rest. Cook the pasta in boiling salted water for about 10 minutes. Heat the fat.
Sauté the spring onion rings and take out half. Sauté diced spring onions until translucent, deglaze with cream and stock and bring to the boil. Stir in cheese. Add sauce thickener, bring to the boil and stir in half of the tomato cubes. Season to taste with salt and pepper. Drain the pasta, form nests with a fork and place in a large greased casserole dish. Spread the remaining diced tomatoes and spring onion rings on the noodles. Pour sauce over them and sprinkle with sunflower seeds. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes.
Season to taste with salt and pepper. Drain the pasta, form nests with a fork and place in a large greased casserole dish. Spread the remaining diced tomatoes and spring onion rings on the noodles. Pour sauce over them and sprinkle with sunflower seeds. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Garnish with basil