My wife and I joined a group of friends at their beach house for the weekend. As usual, I volunteered to cook the food, which, just as usual, everyone else was secretly hoping for (all you have to do is ask, guys).
I wanted to make my signature penne tomato pasta. So I went to the grocery store and stocked up on penne rigate, a couple of cans of whole peeled tomatoes, a piece of parmesan cheese, a bulb or two of garlic, and some sea salt.
Cooking for a crowd is always a challenge—especially if you’re used to measuring ingredients for a couple of persons. To add to it, there wasn’t a kitchen scale at the summer house and penne pasta tends to get bigger when cooked.
How much of it was I supposed to cook?