IWONA'S "IN THE KITCHEN" BLOG - NEW FALL RECIPE
TOMATO, MUSHROOM AND MACARONI HOT POT
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
3 tbsp olive oil
1 onion, sliced
Generous 1 cup thinly sliced mushrooms
2 garlic cloves, chopped very finely
1 tsp dried oregano
2 tbsp tomato paste
3 tbsp chopped fresh flat-leaf parsley
1 lb 12 oz/800 g canned chopped tomato
2 cups chicken stock
2 cups dried short macaroni
1 tsp salt
1/4 tsp pepper
freshly grated Parmesan, to serve
Preparation:
Heat the olive oil in a large pan or high-sided skillet with a lid, over medium heat. Add the onion and mushrooms. Cook, stirring frequently, for 5-7 minutes, or until soft.
Stir in the garlic, oregano, tomato paste, and 1 1/2 tablespoons of the parsley. Cook for 1 minute. Pour in the tomatoes and stock. Bring to a boil.
Add the macaroni, salt and pepper. Bring back to a boil. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally, or until the macaroni is tender.
Sprinkle with the remaining parsley just before serving. Serve with freshly grated Parmesan.
GOT A SPECIAL RECIPE YOU WOULD LIKE TO SHARE? Let me know!
DEAN'S TEAM "IN THE KITCHEN!" EDITOR,
IWONA FILIPIAK
