Macaroni with tomato and onion jam

Ingredients

• 60 ml olive oil
• 4 red onions
• 1 tablespoon brown sugar
• 2 tablespoons balsamic vinegar
• 2 cans (400 g) tomatoes
• 500 g macaroni
• 150 g small pitted black olives (or Kalamata)
• Pepper
• Salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of macaroni
• What to use instead of black pepper
• What to use instead of canned tomatoes

Instructions

1. Peel the onions and slice them into rings. Cut the olives in half.
2. Heat the oil in a skillet, add the onion and sugar and fry everything for 25-30 minutes over medium heat, until the onion caramelizes.
3. Add the vinegar and bring to a boil. Simmer for 5 minutes.
4. Add the tomatoes and, when it comes to a boil, lower the heat to medium-low and cook for about 25 minutes. This is your tomato and onion jam.
5. Meanwhile, cook the pasta in a pot of boiling salted water until al dente (check the package). Drain it and add it to the skillet.
6. Add the olives and mix everything well. Season with salt and pepper to taste and serve.

Nutrition facts

Approximate, per serving (about 564 g). Calculated with data from USDA FoodData Central.