Dr. Pink wrote:
So. Maybe instead of cooking the pasta again in the oven I can do this
Cook Pasta on high in boiling water for 10-15 minutes( How I usually do it )
At the same time...
Fry up the potatoes, veggies, tofu( Pretty much everything but the sauce ) until it's nice and cooked.
Drain Pasta and put it in a big salad bowl( Or just any plain big bowl. But it would have to be big enough to hold two pounds of Pasta plus everything else )
Add the stuff you were frying into the bowl.
Next add the sauce( Marcina's idea of simmering the sauce for a couple hours sounds nice. So that would probably be best to bring out the flavor of all of the ingredients in the sauce, the cilantro, the tomato, the garlic and maybe a pinch of lime and orange squeeze and a dash of hot peppers...the orange can be axed. I have no idea if it would come out good. I love trying out weird combination's to see what works and what doesn't ). Pour Sauce in bowl. Mix. Eat.
try it this way
1. cook pasta 2 minutes (abundant) less than the time indicated on the box(also 3 minutes)
2. prepare the things you want to add seperately
3. when the pasta is cooked(remember: subtract 2-3 minutes to the cooking time) pour it in a large pan (with some olive oil) and add all the other ingredients to make it sautè (I hope its the correct term). Fire not too low (lets sey almost high flame) and always stir the pasta(otherwise it going to stick to the pan. You can just keep it for a 2-3 minutes or keep it on the fire until it becomes dorè (I think I need more English lessons
4. a trick: when you pour the pasta from its boling water, keep some of the water where its been boiled(lets say a cup) so that when the pasta is on the fire, if you see its becoming too dry, you can add some of the water. (even though if you're using the sauce I doubt you will need it)
5. another tip: if you want to put eveything in the oven, you can but: boil the pasta for less time (in this case AT LEAST 3 and a half minutes-otherwise its going to become sticky like glue), but the sauce has to be a lot. Basically, you must almost drown the pasta with the sauce, which will in any case dry when its in the oven and when the dish cools down.
I suggest you to use short pasta, with a hole in it (like small maccheroni,)