Mama's Macarón

Mama's Macarón

Author Notes: Macarón is an Armenian pasta dish. Traditionally, it is made with a flavorful meaty tomato sauce, but the genius in this recipe is that it is infinitely adaptable. Add (and hide) veggies! Make it meatless! Spice it up! This particular version is adapted from Marcella Hazan's Tomato Sauce With Onion & Butter, and was made to feed a crowd. I made Hazan's sauce and turned it into a potato-crusted mountain of tomato-y pasta goodness. Simple and meatless, this recipe was a winner with kids and grandparents alike. Ani Petrossian Levy

Serves: 6-8
Prep time: 10 min
Cook time: 1 hrs 30 min


For the sauce

  • 2 cups whole peeled tomatoes in their juice
  • 5 tablespoons butter
  • 1 onion, cut in half

For the pasta

  • 3/4-1 pounds spaghetti
  • 1 potato
In This Recipe


For the sauce

  1. In a heavy bottom saucepan, bring the tomatoes, butter and onion to a boil. Lower heat to a steady slow simmer and let sit uncovered for 45 minutes or until thick but still saucy.
  2. When the sauce is at its desired consistency, take it off the stove and let it cool for a few minutes. Using an immersion blender or any other kind of blender you have on hand, blitz the tomato sauce until smooth and creamy.

For the pasta

  1. In a pot of salted boiling water, cook the pasta until very al dente. (The pasta will finish cooking in the sauce.)
  2. While the pasta is cooking, slice the potato into thin slices. In a nonstick skillet with lid (or pot with lid), brown potato slices in olive oil on medium heat. Salt the slices and flip over. Add the pasta mixture, cover and cook on medium/low heat for 20 or so minutes. Keep on low heat until ready to serve.
  3. When ready to serve, flip pasta upside down onto a serving platter or shallow serving bowl and enjoy!

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