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6 servings
Ingredients:
3 tablespoons olive oil16 ounces elbow macaroni1 (29 ounce) can tomato sauce2 cloves garlic1 onion, chopped4 cups chicken broth6 cups water
Instructions:
In a large kettle, heat oil over medium heat. Add noodles; stir and brown slightly.In a blender, puree onion, garlic, and tomato sauce.Add puree, chicken broth, and water to the slightly browned noodles. Bring to a boil, and simmer till noodles are tender.
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