These macaroni truth is that they have nothing to do with what we usually prepare a good fried onions but want to I say, I love them well done. INGREDIENTS
- 250 gr
macaroni - 1 / 2 tablet of vegetable bouillon or chicken
- 1 / 2 brick of tomato sauce (I use homemade tomato sauce Mercadona)
- 2
tuna cans - olive oil
- spices to taste PREPARATION
Boil macaroni as usual, with salt water and the time it says on the package, it is important that not too cooked by then the cook in the pan with the sauce.
In a large skillet, threw a couple of tablespoons of olive oil and we take the average crumbled bouillon tablet. The fry a few seconds to melt in the oil, but beware that burns easily.
Now we take the tomatoes, heated through and begin to do chup-chup, we also add drained tuna and species you want, oregano, garlic powder, onion powder, herbs of Provence, etc.
stir the sauce and add the drained macaroni. Mix well and let the fire go strong mixing the pasta with the sauce. You have to let a good time, between 10 and 15 minutes, stirring occasionally. The aim is that the macaroni will be toasting.
When we see are pretty golden brown, turn off the heat and are ready to eat, but watch it burn! I say this from experience lol ...
- 250 gr
macaroni - 1 / 2 tablet of vegetable bouillon or chicken
- 1 / 2 brick of tomato sauce (I use homemade tomato sauce Mercadona)
- 2
tuna cans - olive oil
- spices to taste PREPARATION
Boil macaroni as usual, with salt water and the time it says on the package, it is important that not too cooked by then the cook in the pan with the sauce.
In a large skillet, threw a couple of tablespoons of olive oil and we take the average crumbled bouillon tablet. The fry a few seconds to melt in the oil, but beware that burns easily.
Now we take the tomatoes, heated through and begin to do chup-chup, we also add drained tuna and species you want, oregano, garlic powder, onion powder, herbs of Provence, etc.
stir the sauce and add the drained macaroni. Mix well and let the fire go strong mixing the pasta with the sauce. You have to let a good time, between 10 and 15 minutes, stirring occasionally. The aim is that the macaroni will be toasting.
When we see are pretty golden brown, turn off the heat and are ready to eat, but watch it burn! I say this from experience lol ...
if you can not see in the picture above, the macaroon bottom right is golden brown.
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