Main ingredient: 250 grams of pasta, in any shape, thin strips, screws or shells, which can be bought in some large supermarkets. (This portion is enough for three people, you and your mom and dad, of course, if you have a big appetite ......)

Ingredients: 100g minced meat (beef or pork is fine, but make sure you buy it in a regular supermarket); 3 tomatoes; 1 onion; 2-3 cloves of garlic; 5 spoons of tomato sauce; 2 spoons of olive oil (if you don't have it, regular salad oil is fine). you don't have it, regular salad oil will do); a pinch of

salt.

Step 1: Wash the tomatoes, onion and garlic, then cut the tomatoes and onion into peanut-sized chunks, and mince or chop the garlic. IMPORTANT: Be safe when using a kitchen knife, don't cut your fingers or touch anyone. If possible, ask your mom to assist you.

Step 2: Pour olive oil into a pan, heat it up, add the minced garlic, and sauté quickly. After you smell the garlic, add the minced meat and stir-fry until the meat falls apart. Add the tomatoes and onions, stir-fry until browned, then add the tomato sauce and salt, then stir-fry for 5-6 minutes. Serve the pasta marinade and set aside.

Step 3: Add a pinch of salt (about 20 grams) to the boiling water, add the penne and cook over high heat for 10 minutes. Note: Make sure to cook through until the pasta is al dente.

Step 4: Pour the pasta marinade over the cooked pasta according to your personal preference, sprinkle some pepper on it if you like, and mix well with chopsticks.

Spaghetti

Ingredients: a handful of regular spaghetti (not macaroni but long, thin noodles). A handful is almost enough by snapping the tip of your index finger to the inside of the first knuckle of your thumb while your middle finger, ring finger and little finger are curled up side by side with your index finger to form a barrel, filling the hollow part with dried spaghetti. Serves about one or two people.

12 cloves of peeled garlic, 3 dried red peppers, 2 sprigs of fresh parsley (with roots), salt to taste. A tablespoon of olive oil.

How to do it:

1. In a deep and large pot add about one third of the water and boil it. (Add a pinch of salt and oil to the water). Once boiling, add the noodles in a radial shape to the pot, cover and boil for about 12 to 15 minutes. Strain the water.

2. Mince the garlic, chili pepper and cilantro and separate them into small pieces. When a little smoke rises from the oil, add the dried chili peppers, followed by the minced garlic and reduce the heat to prevent the garlic from frying. Add a tablespoon of lukewarm water, chopped parsley and a good pinch of salt.

3. When the sauce has a viscosity, add the cooked pasta and stir well, no more soup can be eaten.

4. flavor, you taste it. I myself is also very like, because it is relatively simple to do, and the taste is more exciting, appetizing.

Note:

When cooking the noodles, you should slightly stir once or twice at the right time to prevent the noodles from sticking to each other. To know if the noodles are cooked, you can take one and bite it off to see if there is a white bit in the cross-section; if there is, it indicates that it is undercooked and needs to be cooked further.

And there should be enough water.

Hehe~~~I learned it from the chef of a 5-star hotel in Australia!

There are several types of macaroni, I recommend regular and tubular, and there are several flavors, among which the tomato and French mustard ones are the best and most classic.

1, prepare the ingredients, depending on your taste, generally speaking, the tomato's accompanied by chicken delicious. Tomato sauce, is the kind of large bottle, specializing in the kind of spaghetti, (not salsa) chicken (cut large dices), watermelon fillet (the smaller the better) black pepper, onion (cut small dices), mushrooms to buy the kind of round (cut medium dices) chili peppers (cut into small segments). (All seasonings are available at the import counter of large supermarkets.)

2, add a pinch of salt and oil to the boiling water, then add the pasta and cook over high heat for 11 minutes, remove from the pot when cooked and run under cool water.

3, pour olive oil in the pot, add onions, peppers, sautéed chicken, chicken cooked in the anti-mushroom, then add tomato sauce, capers, salt, chicken broth, black pepper, and finally in the pasta prepared before the pot, so that all the seasonings and the pasta well mixed, out of the pot ~ ~ ~ ~

French and tomato flavored the same way, but the seasoning changed to the French! I use Nestle's mustard and light cream (I use Nestle's, it's affordable), and the toppings are shrimp, mushrooms, black olives, and black pepper. Personally, I like the French style, I can eat a big plate of it every time!