Carrots With Tomatoes And Elbows Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 Small, chopped | |
| 4 canned tomatoes, chopped, with 1/2 cup juice | ||
| Carrots | 6 Large, scraped | |
| Chopped | 2 Tablespoon | |
| Butter | 1 Teaspoon | |
| 1 cup elbow macaroni, cooked according to package directions | ||
| 1/4 teaspoon each salt, pepper, and sugar | ||
| 1/4 teaspoon each salt, pepper, and sugar | ||
Directions
In a saucepan, saute the onion in oil until it's soft but not brown.
Add the tomatoes, carrots, salt, pepper, and sugar.
Cover and simmer 5 minutes.
Remove the cover and simmer, stirring often, for another 5 minutes, or until the carrots are tender and the tomatoes are reduced to a sauce.
Stir in the parsley.
Mix the butter with the cooked elbows.
Stir in the carrot mixture.
Add the tomatoes, carrots, salt, pepper, and sugar.
Cover and simmer 5 minutes.
Remove the cover and simmer, stirring often, for another 5 minutes, or until the carrots are tender and the tomatoes are reduced to a sauce.
Stir in the parsley.
Mix the butter with the cooked elbows.
Stir in the carrot mixture.
Chef
