Macaroni With Tomato-Almond Sauce - Saudi Arabia

Posted for ZWT II - Africa/Middle East, as taken from "Avon's International Cookbook"

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 cup elbow macaroni
• 1  medium onion, thinly sliced
• 2  tablespoons butter
• 2⁄3 cup water
• 2  tablespoons tomato paste
• 2  tablespoons  almonds, finely chopped
• 1  tablespoon  dried shrimp, chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cinnamon
• 1⁄8 teaspoon ground ginger
• 1⁄8 teaspoon fennel seed
• 1  large tomatoes, cut up
• 1  egg, hard boiled and sliced
• 1  lemon, cut into wedges
•  parsley

Directions

1. Cook the macaroni in boiling salted water till tender; drain.
2. Meanwhile, in skillet cook onion in butter till tender but not brown. Add the 2/3 cup water, tomato paste, almonds, shrimp, salt, cinnamon, ginger, fennel, and tomato. Bring to boiling. Cook, uncovered, over medium heat for 5 minutes, stirring occasionally.
3. Place drained macaroni on large plate; spoon sauce atop. Garnish with egg slices, lemon wedges and parsley.