How to Make Pasta Diente

How to Make Pasta Diente Prep time: 10 minutes Cook time: 30 minutes Ingredients: 8 oz tuna 1 can tuna fish I tbsp capers 3 oz olives ½ tomato 1 clove garlic ¾ cup parmesan cheese ¼ cup olive oil Salt and pepper ¼ cup parsley Welcome to the Crazy Kitchen, I’m the crazy chef himself, Scott and we have an unbelievable show for you today. Today, we are cooking up a dish, a pasta dish. This is pasta diente. We’ve got the ingredients in front of me. And the first ingredient and you do not want to put it in the dish is the dirt off your hands, so wash them. We’re going to start off with a clove of garlic. It looks good. And we’re going to take this and dump it into the mixing bowl. There we go. We’ve got a clove of garlic. Next, we have tomato. Now we’re going to put one tomato in there. Make sure you get a little bit of this, green stuff out of there. I don’t want anything hard. Tomatoes should be chewy not hard. So the diced tomatoes now joined the garlic in the bowl. Now, we have the garlic and tomato mixture. Next up, one tablespoon of capers. You can get the capers – make sure to get all the juice out if it so you’re not getting any of the wetness there but you do want the capers a little wet, so put them in there too. Now, we have three things and there we have the parsley. We have ¼ cup of parsley that goes into the mixture. Next is a can of sliced olives. It’s about a 3-ounce can. Just mix everything together so far. We have a can of tuna. You could do two cans, one can it all depends on what you want to do. Right now I have some solid white albacore. You want to have it in water in the can that way it stays really moist. They’ll mix very nicely with the pasta. Let’s going to dump all that in there and get that out of the can. We have to chop off the chunks of tuna up in there and mix that in – and we have a fourth of a cup of olive oil and that’s it. You know try to make it in the cup as much as you do but I’m crazy chef so I really don’t care. I’ll pour it all over the place. So it’s dumped out in it. Parmesan cheese is the next ingredient. It calls for ¾ of a cup or about a half of this small can here. So you really want to get that in there, good. That’s going to mix in very nicely with the olive oil, the olive oil is going to capture with it bring it all together. It’s going to look excellent. See there, you want to make sure everything really still a little juice because you have a lot of pasta that you’re going to put in there. So make sure everything is kind of saturated into the olive oil. And the olive oil you could kind of dictate which how much you need to put into the dish just to make sure it has that right flavor. Mix everything up really nicely. Now, we’re going to add the 8 ounces of pasta. I like to use the elbow macaroni that where the oils get in between and it gives that a really nice flavor. The macaroni is one of the last three ingredients that I have obviously because it’s called pasta diente, you need pasta and I don’t know what diente is but you know what it still taste flavorful. So we’re going to mix this all up together, choppy, choppy as I like to say. Everything is mixed in very nicely. I added the exact amount of olive oil, the exact amount of ingredients that I wanted so I don’t have to add any more. All that’s left is that’s a little salt and yes, pepper that goes in. Done, mix it up, mix it up, mix it up, and you know what the crazy chef says, the crazy chef says that this is done. Crazy chef says put it on my plate. Crazy chef says put it in my mouth. Now that’s a real meal.