Recipe for...Baked Tomato Macaroni


Recipe for... pasta recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Baked Tomato Macaroni This recipe is rated : 0 Recipe Ingredients 1 pound large elbow macaroni, mostaccioli, or penne 1 cup good olive oil 9 to 12 garlic cloves, finely minced 1 cup chopped onion 1 tablespoon granulated sugar 1 teaspoon crushed dried red chile pepper 1/4 cup dried basil, crumbled 3 tablespoons dried oregano, crumbled 3 (1 pound 12 ounce) cans tomatoes Grated Parmesan cheese Cooking Procedures Place dry pasta in a large bowl. Pour all of the olive oil over, toss well, and let sit for 1 hour. Pour pasta into a strainer and drain off excess oil into a deep non-aluminum saucepan. Add the garlic, onion, sugar, chili peppers, basil, and oregano. Heat over moderate heat until the oil gets very hot, about 10 minutes. Remove from the heat and cool to room temperature. Crush the tomatoes with your hands or a food processor fitted with the metal blade and add them and their juice to the saucepan. Preheat the oven to 400 degrees F. Place the macaroni in a large non-aluminum roasting pan; pour room-temperature sauce over and stir well. Bake uncovered in the center of the oven for 40 minutes, turning over with a spatula every 10 minutes, to ensure that all the pasta cooks evenly. Serve with Parmesan cheese. Makes 8 main dish servings.	recipe titles recipe ingredients Your Ad Here Excerpt from the wayback cook-book collection: n the back and broil it. It is also good dredged with flour and browned in an iron pan in some hot butter, first on About cooking young the outer side, then on the inner, sprinkling with salt after the former is turned uppermost. When done and removed to a hot platter, pour a little cream into the frying-pan to boil up and mix with the brown deposit in it ; salt it slightly, add a few drops of lemon juice, and pour over the chicken. Serve it trimmed with bunches of parsley, either fres
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