CookEat Recipe
Messina Macaroni with Garlic and Tomato
Boiled macaroni briefly fried with onion, garlic and tomato sauce.
Method
Steps
Step 1
For the proposed tomato sauce, soften the onion in the measured 15 mL olive oil for 5 minutes.
Step 2
Add the sauce's one garlic clove for 30 seconds, then tomato, the sauce's half teaspoon salt, quarter teaspoon black pepper and paprika.
Step 3
Simmer uncovered 15–20 minutes until spoonable, adding a little water only if it catches. Measure about 240 mL for the dish.
Step 4
Use the separate half teaspoon salt allowance across the pasta cooking water and final seasoning. Boil macaroni in salted water until tender; drain, reserving a little cooking water.
Step 5
Fry the second chopped onion and two garlic cloves in the separate 25 mL olive oil until soft, then add the separate quarter teaspoon black pepper and the proposed tomato sauce and simmer briefly.
Step 6
Add drained macaroni and toss over moderate heat for 2–3 minutes; loosen with a spoon of cooking water if needed. Serve hot, with separately baked chicken if desired.
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