- 3 tablespoons olive oil
- 16 ounces elbow macaroni
- 1 (29 ounce) can tomato sauce
- 2 cloves garlic
- 1 onion, chopped
- 4 cups chicken broth
- 6 cups water
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.