Peel the shallots and garlic. Cut shallots into slices, press garlic through a garlic press. Heat 3 tablespoons of oil in a saucepan. Sauté shallots and garlic until translucent.
Dust with flour and sauté briefly. Add tomato paste and mix. Quickly add stock and stir. Bring to the boil and simmer for 2-3 minutes while stirring. Season to taste with salt, pepper and sugar.
Keep ready sauce warm. Drain tomatoes and cut into strips. Wash sage and pluck leaves from the stalk. Wash the meat, dab dry and season with salt and pepper. Flatten thinly with a meat mallet.
Spread 1 tablespoon of pesto on each slice of meat. Spread the tomatoes on top. Roll up the slices and fix them with wooden skewers. Fix 1 sage leaf with each slice. Heat 2 tablespoons of oil in a pan.
Fry the roulades all around for about 10 minutes. In the meantime prepare the noodles in boiling salted water according to the instructions on the packet. Arrange noodles, roulades and sauce on plates, garnish with basil.