Baked Tomato Macaroni (TNT)

Lynnda Cloutier

By
@eatygourmet

No, there is not a mistake in this recipe. The pasta actually bakes without being boiled first. Be generous with your seasonings and garlic, as baking reduces their pungency. You can make several bathes of this crowd pleaser and reheat it, but don’t try double the recipe in one pan.Marlene Sorosky’s Year Round Holiday Cookbook


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Ingredients

1 lb. large elbow macaroni, mostaccioli, or penne
1 cup good quality olive oil
9 to 12 garlic cloves, minced fine
1 cup chopped onion
1 tbsp. sugar
1 tsp. crushed dried red pepper
1/4 cup dried basil, crumbled
2 tbsp. dried oregano, crumbled
3 cans (1 lb. 12 oz. each) tomatoes
grated parmesan cheese for serving

Directions Step-By-Step

1
Put the 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 nonaluminum pan.
2
Add the garlic, onion, sugar, chili pepper, basil and oregano Heat over moderate heat til oil gets very hot, about 10 minutes. Remove from heat and cool to room temperature.
3
Crush tomatoes with your hands or a food processor fitted with metal blade and add them and their juice to the pan. Preheat oven to 400. Put the macaroni in a large nonaluminum roasting pan. Pour room temperature sauce over and stir well. Bake uncovered in center of oven for 40 minutes, turning over with spatula every 10 minutes to ensure that all the pasta cooks evenly. Serve with Parmesan cheese. Makes 12 side dish or 8 main dish serving
4
Note: No, there is not a mistake in this recipe.The pasta actually bakes without
being boiled first. Be generous with your seasonings and garlic, as baking
reduces their pungency. You can make several batches of this crowd pleaser and
reheat it, but don't try doubling the recipe in one pan. I've made this many
times, and it really is a crowd pleaser. LC
Source: Marlene Sorosky's Season's Greetings

About this Recipe

Course/Dish: Pasta
Regional Style: Italian