Irish pasta

I’ve never known why this recipe of pasta is called “The Irish”, perhaps one day I should  investigate it.

– Pasta type macaroni, feathers … short.

–  Ham (4 slices)

– 1 can of crushed tomato.

– 1 onion

– 1 clove of garlic

– Roasted almonds.

– Parsley.

– Nutmeg.

– Ground white pepper.

– Salt

– Butter.

– Extra virgin olive oil BAETURIA.

We  boil the pasta with a bit of extra virgin olive oil, salt, half an onion, and a spoonful of tomato, while in a pan with some olive oil we prepare a sauce with the remaining onion and parsley, all chopped.  When the onion  is bleaching add the chopped garlic. After few minutes over low heat, add the tomatoes and a teaspoon of sugar to reduce acidity and add salt.

When tomato sauce is almost done,  add two slices of chopped ham, and cook 5 more minutes, then add the nutmeg.

Cut the remaining ham in strips, drain the pasta and place it in a baking dish, cover it with tomato sauce,  place the ham strips over, little balls of butter and crushed almonds.  Bake it some minutes and is ready to serve.

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