Kitchen Staples Pasta Just returned from a 4 day trip. Kitchens nearly bare.

But i wanted lunch and quickly. This is what I literally threw together out of kitchen staples. And if i say so myself tasted pretty fabulous...of course I was hungry. The corn puff was left over from the bus journey snacks. And there was some old peanuts at home that I toasted. I had one serving with toasted peanuts and one with the corn puff. Both were good and crunchy. Drank chilled Cadburys drinking chocolate with it. It was wonderful. If you had the patience the stale bread in fridge will make a great side-dish to the pasta toasted with home-made garlic/herb butter and topped with grated cheese!!! But I was hungry and didnt have time for the 5-minutes this extra would take although i had the ingredients for it especially stale bread and tea buns!!

INGREDIENTS: 50 g Macaroni pasta 1 medium-sized onion 1 medium-sized tomato Water to boil pasta Fistful of toasted peanuts or Corn puff for crunch 2 pinches of salt crystals Pinch of sugar Pinch of pepper Dash of Soya Sauce 1g ginger garlic paste 7g of Oregano 7g of Chilli flakes 10g of Butter 4.5g of Cheese 20 ml of milk

METHOD: Boil about 400 ml of water with a pinch of salt. Add a little butter or oil drop to the boiling water to prevent the pasta from sticking, turn the flame to simmer, add pasta. Cook to al dente (about 2 minutes) Drain away the water. Dice the onion, tomato, cheese In a saucepan: Lightly saut the onions in little butter with the oregano and chilli flakes, add the tomato slices, a pinch of salt, ginger garlic paste, soya sauce, and cheese and cook to remove the moisture. Add the al-dente pasta and the 20 ml of milk and cook to coat the pasta evenly with the sauce. (cooking time: 7 mins., flame on low: simmer) Garnish with toasted peanuts or unhealthy corn puff and eat hot!