Ingredients

• 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

Instructions

1. In a large kettle, heat oil over medium heat. Add noodles; stir and brown slightly.
2. In a blender, puree onion, garlic, and tomato sauce.
3. Add puree, chicken broth, and water to the slightly browned noodles. Bring to a boil, and simmer till noodles are tender.