Rob Barrett Cooks: Pasta from Chad, Africa
It's a small world after all, or so the annoying, mind-worming song says. But it holds wisdom. The more we learn about one another the more we learn how alike we are. (Thanks Mr. Brady.) On a recent trip to Chad to help some tribes record their music, I was able to put together this recipe for a pasta meal that incorporates a lot of the Chadian flavors, yet is palatable to Americans. In Chad we ate a lot of fish, including the heads, so a truly Chadian dish wouldn't get too far in MN. Of course, we eat lutefisk, which they wouldn't, so maybe we're even. To take a culinary trip of Chad, try this.
Rob's Chadian Pasta
Cook up 1 box of pasta like penne or elbows.
Cut up 3 tomatoes in small pieces
Drain 2 cans of tuna
Drain 1 can of whole kernel corn
Scramble 2 eggs.
Drain the pasta, but reserve 1/2 cup of pasta water.
Place hot pasta in bowl and immediately add eggs. Stir until cooked, about 30 seconds
Then add tuna, tomatoes, corn, 1/4 cup mozzarella cheese and 1 spoonful garlic salt. Stir to combine. If it's too dry add some of the pasta water back and stir.
Serve hot or cold.
Let me know what you think.