Macaroni—Italian Fashion

Name: Macaroni—Italian Fashion
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)

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)

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.