I made Tunisian pasta on Thursday with my language teacher. We cooked large chunks of beef in a tomato based stew for nearly two hours. While that was cooking we boiled the pasta for nearly 40 minutes. (This kind of pasta is usually cooked for 12 minutes back home but here people like the pasta to be really soft. After 30 minutes my teacher tasted the pasta and said it was still hard like plastic). When the sauce was almost done we added in two green chilly peppers for the last 5 minutes. After that we mixed it all together and ate a ton. It was so good!
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