Red macaroni, Arabian style. To cook the macaroni so this was new to me until I visited a family in Egypt who taught me this. Macaroni can easily become boring but these make the macaroni to a new style. It will be so wonderful juicy and tasty.
2 servings of uncooked macaroni
1 tablespoon oil
1 crushed clove of garlic
salt and pepper
0.5 tsp Harissa (try my recipe)
50-100 ml passata
Boil the macaroni as usual. Meanwhile, heat the oil, add the garlic and tomato paste. Let it sizzle for a minute. Add the harissa and they passed the tomatoes. Turn off the water to the pre-cooked macaroni. Turn them down along with the tomatoes. Let them cook on low heat for a few minutes. Add possibly some water. When the macaroni seems drinking tomatoes, they are finished.
DINNER BANK 
Harissa in pasta is one of my favorite dishes. Yum!
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My too 🙂 I love Harissa in everything. I have a fantastic recipe here on mu blog 😉
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Ah, egyptian pasta =) I love this, my grandmother makes the best sauce. And also just to make it a bit stranger she usually serves it with french fries and kofta… just because she knows that we crazy Swedes love meat and potatoes =) Haha, it’s just so craxy that it’s delicious!
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You have a very sweet grandmother who really cares. ❤ Yes it a very tasty way to serve pasta and I usually do it really really hot with lots of Harissa in it 🙂 Fire! 🙂
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Reblogga detta på Karoleen and commented:
Brings me back to my childhood! =)
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This looks amazing
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Thanks 🙂 It is for sure 🙂
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I really enjoyed this combination. Harissa must give this plain old macaroni new life.
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Yes its gives macaronis a new level. 👍
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I lived in Egypt but wasn’t lucky enough to eat this pasta dish. Much better than Molokai soup…
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You for sure missed something then. 😘 And it reminds me of going back to Egypt here on Dinner Bank and add some more lovely Egyptian dishes. 👍 By the way, I do miss Molokhia a lot. 👍😋😜
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Take a look at the recipe a bit down and you will find Foul medames https://dinnerbank.com/2021/10/30/eat-like-a-healthy-pharaoh-foul-medames/ 😋😋😋
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Reblogged this on Ned Hamson's Second Line View of the News.
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