Baked Tomato Macaroni Recipe

Baked Tomato Macaroni Recipe

1 lb. penne, elbow macaroni or mostaccioli (large)
3 (1 lb, 2-oz) cans of tomatoes
1 cup of quality olive oil
9-12 cloves of minced garlic
1 tsp. dried red chili pepper, crushed
3 tbsps. Crumbled dried oregano
1 cup of onions, chopped
1 tbsp. sugar
1/4 cup of crumbled basil, dried
Parmesan cheese, grated

Inside a bowl, put the dried pasta then add oil and toss them together then let it sit undisturbed for about an hour. Put pasta through any strainer to drain the excess oils off directly onto a non-aluminum deep saucepan.

Put garlic, sugar, oregano, basil, peppers and onions then heat oil on medium flame until oil is hot for around 10 mins.

Take out pan from heat & let it cool in room temp. Tomatoes should then be crushed using your own hands or processed inside your food processor. Add crushed tomatoes and its juices to saucepan.

Oven should be preheated to around 400′ F. On a non-aluminum pan for roasting, put the prepared macaroni then add room-temp. sauce on the top.

Bake without any cover in your oven’s center for about 40 mins. turning it over using a spatula once every ten mins. to make sure that pasta evenly cooks. Serve the baked pasta with grated cheese (parmesan).

This recipe makes around 8 portions good as main dishes.