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Gratin of Macaroni, Tomatoes, Basil, and Olives from Joan's Files

A home-style Gratin of Macaroni, Tomatoes, Basil, and Olives from Joan's Files made with Elbow Macaroni, Fresh Plum Tomatoes, Red Kidney Beans, Cooked Red Kidney Beans, and Kalamata Or Good Black Olives Fine Chop. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 10 oz
• 1 lb
• 1
• 1 1/2 cup
• 3/4 cup
• 3 tbsp
• 1/2 cup
• 1 cup

Method (preview)

1. 1

   Preheat the oven to 400F. In a medium stockpot filled with boiling salted water, slightly undercook the macaroni according to package directions.

2. 2

   Drain in a colander.

3. 3

   Transfer the drained macaroni to a medium bowl.

4. 4

   Add the tomatoes, beans (if using), olives, half the oil, shredded basil, garlic, salt, and pepper; toss well to combine.

5. 5

   Arrange the macaroni mixture in the dish.

6. 6

   Pour in the broth and sprinkle 1/2 cup of the bread crumbs evenly over the top. Drizzle with the remaining oil.

7. 7

   Bake for 20 to 25 minutes, or until the top is golden brown and crusty.

8. 8

   Remove the gratin from the oven. Set the oven to broil.

9. 9

   With a large spoon, break through the crust and toss the mixture gently several times to combine.

10. 10

    Flatten the top slightly with the back of the spoon, then sprinkle with the remaining bread crumbs.

11. 11

    Place on a rack so the gratin is 4 to 6 inches from the heating element.

12. 12

    Broil until the top is lightly browned, 2 to 3 minutes.

13. 13

    Serve hot, garnished with fresh basil leaves and olives, if desired.

14. 14

    Contributed to the FareShare Gazette by Joan; May 18, 2007 www.fareshare.net