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  • 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.