To all extents and purposes
Mostaccioli is virtually the same sort of noodle as Penne Rigate,
only without the 'rifling'. So, it's a smooth hollow pasta that I
thought would be interesting to try.
Not surprisingly, cooking times in
boiling water were very similar; about 10 to 12 minutes. What I
really liked about a meal, such as this one is, was the ease of prep.
You boil some water, throw in the pasta, stir and that's about as
hard as it gets. For a sauce I used Hunt's, right out of the can,
adding only a dash of oregano and red wine. The 'garlic bread' was
made using a slice of regular bread, minced garlic and a little fake
butter. Enjoy!
No comments:
Post a Comment