July 12, 2010

Gratin of Macaroni with Tomatoes, Basil and Olives (Unknown)

Ingredients:
10 oz. Elbow Macaroni
15 oz. diced canned Tomatoes
15 oz. canned Red Kidney Beans, drained and rinsed
3/4 C. Kalamata Olives, pitted and coarsly chopped
1/2 C. shredded fresh Basil
3 large cloves Garlic, finely chopped
Salt & Pepper to taste
15 oz. Vegetable Broth
3/4 C. plain dry Bread Crumbs
Fresh Basil leaves
Black Olives for garnish - optional

Instructions:

Preheat oven to 400F. In a pot of boiling, salted water, slightly under-cook the Macaroni. Drain the water off. In a medium bowl, add the Macaroni, Tomatoes, Beans, Olives, Shredded Basil, Garlic, Salt and Pepper. Toss well.

Lightly oil a 8 x 11 inch baking dish. Arrange the Macaroni mixture in the dish. Pour in the broth and sprinkle 1/2 C. of the Bread Crumbs evenly over the top. Bake for 20-25 minutes, or until the top is golden brown and crusty. Remove the gratin from the oven. Set the oven to broil.

With a large spoon, break through the crust and toss the mixture gently several times to combine. Flatten the top with the spoon and sprinkle on the remaining Bread Crumbs. Place the gratin on a rack so that the top of the gratin is 4-6 inches from the heating element. Broil until the top is lightly browned, 2-3 minutes. Serve hot, garnished with fresh Basil leaves and Olives.

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