Tomato and Mushroom Macaroni with peppers

Name: Tomato and Mushroom Macaroni with peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: italian
Ingredients: 320 g halal-certified dried durum wheat pasta; 25 ml olive oil; 8 g garlic; 4 g salt; 1 g black pepper; 2000 ml cooking water; 350 g tomatoes; 150 g cultivated mushrooms; 100 g onion; 15 g parsley; 120 g red bell pepper

Tomato and Mushroom Macaroni with peppers. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

320 g halal-certified dried durum wheat pasta
25 ml olive oil
8 g garlic
4 g salt
1 g black pepper
2000 ml cooking water
350 g tomatoes
150 g cultivated mushrooms
100 g onion
15 g parsley
120 g red bell pepper

Remove the seeds and dice the pepper to 1 cm. Chop garlic finely and prepare all main sauce ingredients.
Heat oil and garlic for 30 seconds. Add sauce ingredients and all variation vegetables with 150 ml of the measured water. Cover and simmer 12–15 minutes until vegetables are tender; stir occasionally.
Boil the remaining water with salt. Cook pasta according to the packet until tender, usually 10–12 minutes; drain, keeping a small amount of cooking water.
Toss pasta with sauce and pepper, loosening with reserved water as needed. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: 10Rosso — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Pasta_al_pomodoro_2.jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Pasta in tomato sauce; this formula also includes mushrooms and additional vegetables.

Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Tomato and Mushroom Macaroni.