Ingredients

Two tomatoes.

Half a kilo of pasta.

Two green peppers.

380g luncheon zenah, chopped.

4 tablespoons ground cake.

Two tablespoons of tomato molasses and spices.

Method

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, about 10 minutes.
Meanwhile, preheat the oven to 350 degrees Fahrenheit, then cut the tomatoes and peppers into small pieces.
We put the pepper and tomatoes in a bowl of molasses, add the chopped tomatoes, peppers and spices, then the pasta, then the luncheon meat on top and the crushed cake, and finally we cover it with tin foil.

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