My magic ingredient: THE PASTA

Greetings friends

Here "no" is not found as an option. I mean, who doesn't like pasta? Dangote pasta is so popular in my country, and a lot of people buy it and prepare it whenever they need something quick to sustain them while the elongated food preparation is ongoing.

How pasta is broken doesn't really matter to me because breaking it too short or too long depends on the style of preparation. If I am preparing pasta for my family, I combine it with plantains chopped into tiny pieces, and I make sure some quality pumpkin leaves are added; in this case, short pasta is preferable, but

When I choose to eat it with sauce, then I would prefer it long so that it can curl around my turning fork. You can always teach your 4-year-old how to eat it with a fork when it is long.

My favourite pasta recipe is tomato and egg. Whenever I add this, I finish a pack in seconds and lick the plate.

There is this technique I usually adopt, especially if I want to merge my pasta with the sauce. I make sure I parboil my pasta first; pasta softens quickly, so I boil the water, and when it steams, I add my pasta to hinder it from softening badly. My pasta remains on the filter, and all other processes are done.

I prepare my tomato sauce, and while it is still on fire, I pour in my pasta and stir it. I add a very little amount of water—I mean, very little—it could be a cooking spoonful. This amount is added so that if I had any leaves to add, they may be cooked together. So after this, I wait for some minutes, and my pasta is ready.

As I said earlier, I prefer the tomato sauce, which is mixed with the pasta directly, and another is the greeny egg sauce.

I would love @vickmoon, @giddoskid, and @whizzbro4eva to join in this contest.