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

directions:

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.
Rob Barrett
www.cookingfordads.net