Macaroni—Italian Fashion
A simple, vintage Anglo-Indian take on Italian pasta, featuring macaroni tossed with butter, tomato conserve, and optionally infused with garlic essence, served with Parmesan cheese.
Ingredients
- 200 grams Macaroni (pipe pasta) (Original calls for a teacupful; scaled for 2 servings)
- 2 liters Water (For boiling)
- 1 tbsp Salt (for water)
- 30 grams Butter (Approx 2 tbsp)
- 0.5 tsp Black pepper, freshly ground
- 0.25 tsp Salt (for seasoning) (Adjust to taste)
- 2 tbsp Tomato conserve or paste
- 50 grams Parmesan cheese, grated (Served separately)
- 1 clove Garlic clove (Optional, for rubbing the pan)
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Instructions
- 1Bring a large pot of water to a rolling boil and add the tablespoon of salt.
- 2Add the macaroni to the boiling water. If using long macaroni pipes as per the original style, break them into two-inch pieces before adding. Cook until tender but firm to the bite (al dente).
- 3Strain the macaroni thoroughly in a colander.
- 4Cut the garlic clove in half. Rub the inside of a clean stew-pan or skillet vigorously with the cut side of the garlic. This imparts a subtle 'foreign flavour' without overpowering the dish. Discard the garlic clove.
- 5Place the drained macaroni into the garlic-rubbed pan over low heat. Add the butter, black pepper, and seasoning salt. Toss gently for a few minutes until the butter is melted and coating the pasta.
- 6Stir in the tomato conserve (paste) until evenly distributed throughout the macaroni.
- 7Transfer to a serving dish. Serve immediately with the grated Parmesan cheese provided separately on the side.
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