IWONA’S “IN THE KITCHEN” BLOG – NEW FALL RECIPE
IWONA’S "IN THE KITCHEN" BLOG – NEW FALL RECIPE
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.
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DEAN’S TEAM "IN THE KITCHEN!" EDITOR
