21 March 2013

Tomato and chili macaroni bake

This is a quick pasta bake for a weekday dinner, which doesn't require loads of ingredients, time or effort. It tastes good nevertheless. I usually find pasta bakes almost better than pasta dishes as the bakes are covered in melted cheese!
You'll need:

1 Onion
1 Chili
4-6 Tomatoes
2 Garlic cloves
Emmentaler grated
Fresh basil leaves
Olive oil

Do so:

Pre-boil the macaroni until slightly tougher than al dente. They will cook further in the oven at a later stage.

Chop the tomatoes, onion, garlic and chili and grate the cheese.

Heat a little oil in a pan and fry the chopped onion first. When it is translucent add the tomatoes, and after a while frying and stirring, the garlic and chili. 

Season with salt, pepper and basil.

Add the macaroni to the sauce, stir through and put it all into an oven dish. Place grated cheese on the top and bake at 175C for about 20-30 minutes.


Your VegHog

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