How to cook pasta in tomato sauce without a strainer

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 How to cook pasta in tomato sauce without a strainer

one 15 oz can of tomato about 7/4 cups or approximately 425 or 441 grams

2/3 to 3/4 a can added water (approximately one half the can plus the amount of water to rinse out the remaining tomato sauce) which would be approximately 14/12 to 21/16 cups of water

0.5 pounds or 257 grams of elbow macoroni totalling approximately 28 grams of protein and 800 Calories worth of pasta

Put Spices in according to taste before starting to boil sauce

1 Tablesppon Ginger powder

3/2 Tablespoons Garlic powder not garlic salt

1/2 Tablespoon black pepper powder or crushed black pepper

Crushed Red Hot pepper sprinkled on surface of water

Other possible spices cilantro, parsley, oregano, thyme, rosemary or whatever is traditionally added to tomato sauce

Do not add NaCl salt as this will be in the tomato sauce unless you choose no or low sodium pasta sauce in which case it would be very expensive to add salt to tomato sauce with salt removed

First boil the tomato sauce mixed with water, when a rapid boil occurs put in the pasta.  Stir occassionally to prevent pasta from sticking to pot and or burning.  Pasta will absorb some water and some water will evaporate.  This will take more than seven minutes.  Maybe 10 to 15 minutes.  You can add extra water to prevent burning as needed but the amount listed is estimated as the amount to put in the beginning so that hopefully no extra water will need to be added later.  If you cook it too long and run out of water it will stick to pot and burn.  If you do not cook it long enough it may be crunchy partly like eating uncooked pasta and additionally very chewy, if you cook it long enough it may eventually become soft but only slightly chewy.  It might be chewier than cooking regular pasta no matter how long you cook it or maybe more water should be used than as directed and it can be cooked longer than directed to remove chewiness.  It might be possible to make a tomato soup with pasta in it by using more water than directed.  Following directions will result in most added water not being present and possibly even less water than was in original can after it evaporates or absorbs into pasta.  According to my understanding of online searches I did eating uncooked dry box pasta as sold in the United States without animal products in it (milk, eggs or meat) will not normally make someone sick through ingesting life forms such as bacteria or parasites but can cause malnutrition as ingesting uncooked wheat prevents proper absorption of certain nutrients.

Copyright Carl Janssen 2021 December 19