Cook Macaroni with Tomato

Hello, Henry is here now. Tonight I try to make Henry's style macaroni, cooking with tomato as the flavor of this dish. Macaroni is technically all pasta made without eggs.  It is a dry pasta traditionally shaped into elbow narrow tubes, including shells, twists, ribbons, ditalini (very short tubes), mostaccioli (large, 2-inch long tubes), rigatoni (short grooved tubes), and ziti (long, thin tubes). You can make this dish by your own and top it with any fresh veggies as your dish's decoration.

My recipe:

Tool used:
Non-stick pan

Ingredients:
Macaroni
Cooking oil
2 Tomatoes
5-6 tbsp Tomato sauce
2 Garlic covers
1/2 Lemon
1/4 Cup water (If need)
1 Tsp Five spices
Salt
Black pepper

Pasta part:

Put one person amount of macaroni in water and boil until it soft.

Flavor part:

Meanwhile, cut the tomato in cube shape and shred the garlic cover.

Next, heat the pan with some cooking oil with middle heat.

Fry minced garlic with five spices until you smell aromatic flavor, and then add the tomato.

Look the tomato softening, quickly add into tomato sauce, lemon juice, and water.

Combination pasta with its flavor:

Add the macaroni to the sauce and mix together until combined.

Then, seasoning with salt and black pepper.

Let the sauce absorbed by the macaroni until it almost drying off then you can serve.

Enjoy!