Macaroni with Tomato-Almond Sauce
Recipe courtesy of Samira M. Dajlan, Mecca, Saudi Arabia
-
- 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
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 parsley.`
Serves 4.
From "The Avon International Cookbook" — Winning Recipes from Avon Representatives Around the World
|
