Carrots with Tomatoes and Macaroni

Ingredients

• 1 tbsp Olive oil or cooking oil of choice
• 1 piece(s) Onion, chopped
• 4 cup Plum tomatoes, chopped
• 1/2 cup Canned tomato juice, low-sodium
• 6 piece(s) Carrots, peeled and sliced
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Sugar
• 2 tbsp Fresh parsley, chopped
• 1 tbsp Butter
• 1 cup Elbow macaroni, cooked

Instructions

1. In a saucepan, cook the onion in the oil until soft but not brown. Add the tomatoes, tomato juice, carrots, salt, pepper, and sugar.
2. Cover and cook over low heat for 5 minutes. Remove the cover and cook over low heat, stirring often, for another 5 minutes, or until the carrots are tender and the tomatoes are cooked down to a sauce.
3. Stir in the parsley.
4. Mix the butter with the cooked macaroni.
5. Add the macaroni to the carrot mixture and stir together.

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