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MACARONI WITH BACON AND SALMON TOMATO SAUCE
Servings:2 hangry students or 3 nerds
– 4 handfuls of dried macaroni
– 3 strips of bacon
– 2 cloves of garlic
– 1 can of salmon/tuna
– 1/2 canned whole tomatoes
– 1 tbsp sugar
– 1 tsp pepper
– 1 tsp sesame oil
– 4 tbsp hot sauce
– 1 tbsp balsamic vinegar
– 2 stalks of rosemary
1. Boil a large pot of water to cook our macaroni. Add salt after the water boils, and cook the macaroni al dente (still a bit hard and under-cooked).
2. Cut the bacon into small pieces;
Crush and mince the garlic;
Dip the fresh rosemary into the boiling macaroni water swiftly to soften the leaves, then remove stalks. Mince the leaves with garlic
In a large bowl, crush the whole tomatoes into pulps, mix in sugar, pepper, sesame oil, hot sauce, and balsamic vinegar
3. Drain the water from the pasta, saving 1 cup of starch water and put the empty pot back on the stove
Slowly cook the bacon bits until crispy and golden brown. Add minced garlic and rosemary
Add in canned tuna/salmon and stir well
Add in the sauce, stir to blend in all ingredients, and let simmer for 5 minutes
Add in the under-cooked macaroni and stir well. Let the sauce reduce for 5 minutes or until it thickens and coats the pasta. Add in the starch water that we saved if the pasta is not cooked through before the sauce thickens
4. Serve hot
– The canned fish can be flaky, chunky, or a whole slice. You can just break them into really minced pieces when you cook them before mixing in the sauce
– I used a long and twisted macaroni in order to capture the sauce with it when you scoop it up. But it works for all pastas, either spaghetti, or linguini. The sauce can even be used to make lasagna if you’d like!
