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elbow macaroni onion butter water tomato paste almonds shrimp salt ground cinnamon ground ginger fennel seed tomatoes egg lemon parsley
Viewed: 12 - Published at: 6 years agoIngredients
- 1/2 cup elbow macaroni
- 1 medium onion, thinly sliced
- 2 tablespoons butter
- 2/3 cup water
- 2 tablespoons tomato paste
- 2 tablespoons almonds, finely chopped
- 1 tablespoon dried shrimp, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon fennel seed
- 1 large tomatoes, cut up
- 1 egg, hard boiled and sliced
- 1 lemon, cut into wedges
- parsley
Method
- Cook the macaroni in boiling salted water till tender; drain.
- Meanwhile, in skillet cook onion in butter 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 parsley.
