Clean and wash the leek and cut into fine rings. Peel garlic and chop finely
Heat the oil in a large pot. Sauté garlic and leek in it, take out about 4 tablespoons. Sauté the tomato paste in it. Add the tomatoes and juice and chop a little. Stir in 1/4 l water, dried herbs and stock. Bring to the boil, cover and simmer for about 20 minutes
Cook the pasta in boiling salted water for about 10 minutes until al dente. Wash and finely chop parsley
Puree the soup and season to taste. Wash the cherry tomatoes, cut them in half and heat them up. Drain the noodles. Add to the soup with the remaining leek. Serve with 1 tsp. pesto each. Sprinkle with parsley
The noodles simmer in the soup a little longer, therefore cook only al dente