1 1/2 pounds veal pasta
1 tablespoon olive oil
1 (8 ounce) can diced tomatoes with green chile peppers, drained
1 (6 ounce) can tomato paste
1 (6 ounce) can tomato paste with juice
1 (1.5 fluid ounce) jigger soy sauce
1 pinch black pepper
1 tablespoon vegetable oil
3 tablespoons chicken bouillon granules
1 tablespoon fresh lemon juice
1/4 teaspoon diced red pepper
1/4 teaspoon minced fresh ginger root
1/4 teaspoon minced minced garlic
1/4 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
In a small saucepan, mix 1/2 cup olive oil, diced tomatoes with green peppers, tomato paste, tomato paste with juice and soy sauce. Place in medium saucepan. Cook over medium heat for 3 to 4 minutes, or until heated through. Remove from heat; sprinkle with garlic chile piquant mixture and pour over pasta. Cover and let stand in cool (200 degree F/70 degree C) place for 10 minutes.
Heat remaining 1/2 cup olive oil in a deep skillet over medium heat. Add rice and stir to coat. Spoon sauce over pasta and toss to coat. Cover, and toss with chicken bouillon cubes, tomatoes and olive oil. Mix well. Place shell on hot grill.
Bake at 350 degrees for