These tomato macaroni are a trip to the past, as they have the ability to transport us to childhood memories at home, with grandma or even to those school dining room memories. Although there are many pasta recipes, none equals these tomato macaroni where the secret lies in making a good tomato sauce and let it reduce well so that the flavor is concentrated through the stir-fry.
To begin with, fry the garlic and onion in four tablespoons of oil over medium heat in a wide and deep casserole cut in brunoise.
When the onion is transparent, add the tomato and cook over medium heat until the water has reduced until it is dry (which will take, more or less, an hour).
On the other hand, we cook the macaroni in abundant water with salt and then reserve drained but removed with a drop of oil so they don’t get stuck.
When the tomato is almost ready, we first correct the saltiness of the sauce with salt and pepper, and then correct the acidity of the tomato with a teaspoon of sugar (either white or brown).
Finally, we plate placing the macaroni first and on top of the homemade tomato sauce to taste. Beyond a sprinkling of fresh oregano or basil, these macarons need little else. Unless we want to grate a little Parmesan cheese on top.
Metal drainer with two handles El Corte Inglés
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Cover photo | Direct to the palate
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