Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  large elbow macaroni -- mostaccioli or
                        penne pasta
     1/4           cup  extra virgin olive oil
  3              large  clov  garlic -- minced
  1              small  onion -- chopped
  2          teaspoons  sugar
     1/2      teaspoon  crushed dried red chili pepper
  2        tablespoons  dried basil -- crumbled
  1         tablespoon  dried oregano -- crumbled
  1                can  chopped tomatoes with juice -- (1 pound 12 ounces
                        -- )
  1                can  chopped tomatoes with juice -- (14 ounces)
                        grated parmesan cheese for serving

Preparation:

Place the pasta in a large bowl. Pour olive oil over and toss well. Let sit for at least 30 minutes. Place a strainer in a deep, nonaluminum saucepan. Pour pasta into strainer and drain oil into saucepan. Stir garlic, onion, sugar, chili peppers, basil and oregano into oil. Heat over moderate heat until oil gets very hot, about 10 minutes. Remove from heat and cool to room temperature. Stir in tomatoes with the juice. Preheat oven to 400 degrees. Place pasta in a medium-size nonaluminum roasting pan. Pour room temperature sauce over and stir will. Bake uncovered for 30 to 40 minutes, turning with a spatula every 10 minutes to ensure the pasta cooks evenly. Serve immediately with Parmesan cheese. If dish continues to sit, the pasta will absorb the sauce and become sticky. If necessary, thin with water, broth or tomato juice. Prep Time: 15 minutes Cook Time: 30 to 40 minutes Makes: 4 servings Uncooked macaroni bakes in the sauce until it becomes tender to the bite. The garlic and spices may seem overly generous, but baking reduces their pungency.

Nutritional Information:

588 Calories (kcal); 55g Total Fat; (80% calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol; 7mg Sodium