Carrots With Tomatoes And Elbows
|Olive oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Canned tomatoes||4 , chopped|
|Carrots||6 Large, scraped and sliced|
|Flat leaf parsley||2 Tablespoon, chopped|
|Elbow macaroni||1 Cup (16 tbs), cooked according to package directions|
In a saucepan, saute the onion in oil until it's soft but not brown.
Add the tomatoes, carrots, salt, pepper, and sugar.
Cover and simmer 5 minutes.
Remove the cover and simmer, stirring often, for another 5 minutes, or until the carrots are tender and the tomatoes are reduced to a sauce.
Stir in the parsley.
Mix the butter with the cooked elbows.
Stir in the carrot mixture.