Ingredients:

• 1 can – diced red Tomatoes in juice
• 1 can – evaporated Milk
• 1/2 tsp – baking soda
• 2 tsp – Butter
• 1/2 cup – elbow macaroni
• pepper to taste
• salt to taste

Method:

1. Heat tomatoes in a saucepan.
2. Stir in baking soda. Add the evaporated milk and butter.
3. Stir in the pasta.
4. Cook for 10 minutes or until pasta is tender.
5. Add salt and pepper to taste.

Recipe courtesy of Jinamani Goswami