Onions peel, finely dice. Peel garlic and chop finely. Clean the leek, cut into narrow strips and wash. Cook the pasta in boiling salted water for about 8 minutes. Drain well on a sieve.
Puree canned tomatoes. Sweat onion cubes, garlic and herbs in oil. Add tomato paste and sweat it on. Add leek. After about 2 minutes, deglaze with stock and pureed tomatoes. Cook for 5 minutes. Season to taste with salt, pepper and sugar. Stir the noodles into the stew. Halve the cherry tomatoes and let them stand in the stew for 5 minutes. Chop parsley coarsely.
Cook for 5 minutes. Season to taste with salt, pepper and sugar. Stir the noodles into the stew. Halve the cherry tomatoes and let them stand in the stew for 5 minutes. Chop parsley coarsely. Arrange the stew in 4 soup bowls. Add 1 teaspoon of pesto and sprinkle with parsley