Macaroni With Tomato-Almond Sauce Recipe
Ingredients
4 ounces elbow macaroni
1 medium onion thinly sliced
2 tablespoons butter or margarine
2/3 cup water
2 tablespoons tomato paste
2 tablespoons finely chopped almonds
1 tablespoon dried chopped shrimp
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fennel seed
1 large tomato cut up
1 hard-cooked egg sliced
1 lemon cut into wedges
Parsley
Directions
Cook the macaroni in boiling salted water till tender; drain.
Meanwhile, in skillet cook onion in butter or margarine till tender but not brown.
Add the 2/3 cup water, tomato paste, almonds, shrimp, salt, cinnamon, ginger, fennel, and tomato.
Bring to boiling.
Cook, uncovered, over medium heat for 5 minutes, stirring occasionally.
Place drained macaroni on large plate; spoon sauce atop.
Garnish with egg slices, lemon wedges, and parslev.
Meanwhile, in skillet cook onion in butter or margarine till tender but not brown.
Add the 2/3 cup water, tomato paste, almonds, shrimp, salt, cinnamon, ginger, fennel, and tomato.
Bring to boiling.
Cook, uncovered, over medium heat for 5 minutes, stirring occasionally.
Place drained macaroni on large plate; spoon sauce atop.
Garnish with egg slices, lemon wedges, and parslev.
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