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Tomato macaroni: recipe illustration
Pasta & rice

Tomato macaroni

Macaroni cooked in a sweet, lightly buttered tomato-onion sauce. A very popular family side dish in Anguilla, often served with grilled meat or fish.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

303 kcal per serving

Protein
8.5 g
Carbohydrates
46.9 g
of which sugars
6.5 g
Fat
7.8 g
of which saturated fat
4.5 g
Fiber
3.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Bring a large pot of salted water to the boil and cook the macaroni for the time given on the packet. Drain.
  2. Meanwhile, melt the butter in a frying pan and fry the sliced onion for 5 minutes.
  3. Add the crushed tomatoes, tomato paste, sugar and water, then simmer for 10 minutes over low heat.
  4. Season with salt, pepper and paprika, then roughly mash the sauce.
  5. Stir the drained macaroni into the sauce and mix for 2 minutes so they absorb the flavour well.
  6. Serve hot, topped with grated cheese if you like.

Variations and tips

Baked version. Pour the mixture into a dish, sprinkle with grated cheese and bake for 10 minutes at 200 °C.

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Original Ecomely recipe.