A Scientist in the Kitchen

Cooking pasta almost every week, I already know that we can only consume around 250 grams (uncooked) per dish - more than enough for eating and having leftover for another round. I usually mix this with a can of tomato sauce and with whatever ingedients I have in hand. We had this 1 kg macaroni which we made into sopas (here and here) as well baked tuna macaroni.I usually add herbs that I have in hand and mix them all up. One thing to consider with making baked pasta is to make more than enough sauce so as not to dry the pasta during baking.

Spicy baked tuna macaroni

250 grams macaroni
1 can chopped tomato
1/2 cup tomato sauce
1 can drain tuna chunks (reserve liquid)
1 onion, chopped
4 cloves garlic, minced
1 tsp each of dried herbs (basil, oregano, marjoram, crushed chili)
grated cheese
salt and pepper to taste

Cook macaroni according to package directions. Saute onion in olive oil. Add salt then add the garlic. Saute some more taking care that the garlic does not burn. Add the tuna and herbs and mix well. Add the reserved liquid from the tuna and the tomato sauce. Simmer for five minutes till sauce thickens. Add crushed pepper, salt and chili to taste. I usually make a stronger combination of salt, pepper and chili at this stage as addition of pasta will dilute the flavor. Add the pasta making sure the sauce is evenly distributed. Put half of the pasta in a baking dish. Top with grated cheese. Add the rest of the pasta and top again with grated cheese. Bake at 350 F until cheese melts.

Where to get cool ideas for pasta and noodles? Check out Presto Pasta Nights!

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