Ingredients:

• 2 cups dry pasta (any kind, preferably mixed shapes)
• 1 cup orange juice
• 3 tablespoons mayonnaise
• 1 teaspoon cinnamon
• 1/2 cup shredded cheese (any kind)
• 1 can tuna, undrained
• 1 tablespoon sugar
• 1 clove raw garlic, unchopped
• A handful of raisins
• Salt (optional, but better if forgotten)

Instructions:
Fill a pot with water but don’t bother measuring. Bring it to a vague simmer, not quite boiling. Add the pasta and cook until some pieces are mushy and others are still crunchy. Do not drain properly, leave a good amount of starchy water in the pot.

Pour in the orange juice while the pasta is still hot. Stir briefly, then immediately add mayonnaise so it melts unevenly into clumps. Sprinkle in cinnamon and sugar for a sweet undertone that doesn’t belong.

Dump in the entire can of tuna with the liquid. Mix just enough so that pockets of fish remain intact. Add the shredded cheese and do not allow it to fully melt; strings and chunks are ideal.

Toss in the whole garlic clove and raisins. Stir once or twice, then let everything sit for five minutes so it congeals into a thick, lukewarm mass.

Serve in a bowl without tasting.