The main ingredients for this Italian dish are as the following:
1 pound of store-bought macaroni
3/4 cup of wine
3/4 cup of pasta sauce (store-bought ones usually contain tomato, paprika and other spices)
2 cloves of garlic (sliced, not chopped)
4 large tomatoes (sliced thinly)
1 medium-sized onion (slightly sliced)
2 teaspoons of salt
1 teaspoon of black pepper
Two tablespoons of extra virgin olive oil
Half a cup of crush nutmeg
Place the one pound of macaroni into a boiling pot of hot water. While waiting for the starches to dissolve. On the other stove, heat a separate skillet and dispense the extra virgin olive oil into it at a medium high temperature. Add the prepared onions and garlic slices into the pan and fry until they turn brown.
Meanwhile, drain the water from the pot but hold back a quarter of the pasta fluid. Add the strained macaroni into the pan.
After that, pasta sauce into the pan and stir vigorously. After a minute, pour in the wine and mix with the sizzling pasta sauce. Add the reserved pasta water into the mixture. Turn up the heat to high when merging both liquid in the pan. Add pepper, salt and nutmeg while stirring the outstanding components in the pan.
In duration of less than 30 seconds, crown the ingredients with mozzarella and sliced tomatoes as these toppings could easily dissolve within the timeline. Dish up the macaroni right away. The serving is specified for a dinner for two. In case of serving the meal meant for a family of five, simply double the ingredients.
Macaroni with mozzarella is an extremely heavy form of consumption due to the gooey cheese addition in the form of mozzarella. However compared to Asian cuisines, macaroni with mozzarella is neither weighty nor it is hard-to-cook to any further extent than a chicken masaala thikka.
Source: ezinearticles
1 pound of store-bought macaroni
3/4 cup of wine
3/4 cup of pasta sauce (store-bought ones usually contain tomato, paprika and other spices)
2 cloves of garlic (sliced, not chopped)
4 large tomatoes (sliced thinly)
1 medium-sized onion (slightly sliced)
2 teaspoons of salt
1 teaspoon of black pepper
Two tablespoons of extra virgin olive oil
Half a cup of crush nutmeg
Place the one pound of macaroni into a boiling pot of hot water. While waiting for the starches to dissolve. On the other stove, heat a separate skillet and dispense the extra virgin olive oil into it at a medium high temperature. Add the prepared onions and garlic slices into the pan and fry until they turn brown.
Meanwhile, drain the water from the pot but hold back a quarter of the pasta fluid. Add the strained macaroni into the pan.
After that, pasta sauce into the pan and stir vigorously. After a minute, pour in the wine and mix with the sizzling pasta sauce. Add the reserved pasta water into the mixture. Turn up the heat to high when merging both liquid in the pan. Add pepper, salt and nutmeg while stirring the outstanding components in the pan.
In duration of less than 30 seconds, crown the ingredients with mozzarella and sliced tomatoes as these toppings could easily dissolve within the timeline. Dish up the macaroni right away. The serving is specified for a dinner for two. In case of serving the meal meant for a family of five, simply double the ingredients.
Macaroni with mozzarella is an extremely heavy form of consumption due to the gooey cheese addition in the form of mozzarella. However compared to Asian cuisines, macaroni with mozzarella is neither weighty nor it is hard-to-cook to any further extent than a chicken masaala thikka.
Source: ezinearticles
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