Friday, September 7, 2018

A Mostaccioli lunch!

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!

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