Husband and I usually have what we I would like to call Noodle Nights. Noodle nights happen when we have nothing to eat on the cupboard or there are too many tomatoes waiting to rot. It is pretty much like the usual reasons we have for cooking. There was one time noodle nights happened, we had spiral pasta with fresh tomatoes and spicy tuna. The tuna was unapologetically hot we had to put lots of japanese breadcrumbs and parmesan cheese to tone it down. Nevertheless, Husband said it was the best pasta he’s ever had. He says that a lot about my cooking, the last was about the brown pancakes. My goal, and I’m enjoining Husband in this, is to cook restaurant and hotel food at home with the cheapest cost.
To date we’ve tried about twenty incarnations of pasta sauce which resulted to us consuming more than the adult recommended daily allowance of carbohydrates. Thus, our recent dedication to body fitness.
These are some of the pasta that starred in the Noodle Nights: creamy pesto, meat and fresh tomato penne, tomato and olive oil pasta, baked tuna macaroni, spinach fettuccine and dory alfredo and sesame and nut pasta.
I don’t have recipes for these so I might never be able to cook them the same way ever again.