baked tomato macaroni
Baked Tomato Macaroni 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 suga...
Ingredients
- 1poundlarge elbow macaroni, mostaccioli, or penne
- 1cupgood olive oil
- 9to 12 garlic cloves, finely minced
- 1cupchopped onion
- 1tablespoongranulated sugar
- 1teaspooncrushed dried red chile pepper
- 1/4cupdried basil, crumbled
- 3tablespoondried oregano, crumbled
Directions
- 1
Baked Tomato Macaroni 1 pound large elbow macaroni, mostaccioli, or penne 1 cup good olive oil 9 to 12 garlic cloves, finely minced 1 cup ch
- 2
Pour all of the olive oil over, toss well, and let sit for 1 hour
- 3
Pour pasta into a strainer and drain off excess oil into a deep non-aluminum saucepan
- 4
Add the garlic, onion, sugar, chili peppers, basil, and oregano
- 5
Heat over moderate heat until the oil gets very hot, about 10 minutes
- 6
Remove from the heat and cool to room temperature
- 7
Crush the tomatoes with your hands or a food processor fitted with the metal blade and add them and their juice to the saucepan
- 8
Preheat the oven to 400 degrees F