Prep 45 mins
Cook 40 mins
A recipe my mother used to make when I was a child.
- 4 tablespoons butter
- 2 tablespoons salad oil
- 2 medium onions, peeled and finely chopped
- 1⁄2-1 garlic clove, minced
- 2 cups canned tomatoes
- 1⁄2 teaspoon salt
- 1 pinch pepper
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon basil
- 1 bay leaf
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 8 ounces noodles
- 3 cups old cheddar cheese, finely grated
- 1⁄2-3⁄4 cup sliced ripe olives, pimento stuffed
- Combine 2 tablespoons butter and salad oil in saucepan over low heat; add onion and garlic and cook, stirring frequently until onion begins to brown.
- Add tomatoes, sugar, salt, pepper, basil and bay leaf and bring to boiling point, stirring gently to avoid breaking up tomatoes.
- Simmer about 15 min.; remove from heat and discard bay leaf.
- Blend cornstarch and cold water until mixture is smooth; add about 1/2 cup hot tomato mixture and blend thoroughly, then stir it into remaining mixture in saucepan.
- Cook over moderately high heat, stirring constantly until thick.
- Remove from heat.
- Cook noodles, drain, rinse with hot water, then drain again thoroughly.
- Toss in a large bowl with remaining butter, and 2 cups cheese; add tomato sauce and olive slices and toss the second time.
- Put in a 7-cup baking dish, sprinkle with remaining cheese and bake in 350 oven for 30 to 45 minutes.