1 lb. pkg. lg. elbow macaroni
1 c. olive oil
9 to 12 garlic cloves, minced
1 c. chopped onion
1 tbsp. sugar
1 tsp. dried red chili peppers
1/4 c. dried basil
2 tbsp. dried oregano
3 cans (1 lb. 12 oz. each) tomatoes
Grated Parmesan cheese

Place pasta in large bowl. Pour olive oil over and toss well. Let sit 1 hour. Pour pasta into strainer and drain off excess oil into non aluminum saucepan. Add garlic, onion, sugar, chili peppers, basil and oregano. Heat over moderate heat until oil gets very hot, about 10 minutes. Remove from heat and cool to room temperature. Crush tomatoes with your hands and add them and their juice to the saucepan. Preheat oven to 400 degrees. Place macaroni in large non aluminum roasting pan. Pour sauce over and stir well. Bake uncovered 40 minutes, turning every 10 minutes. Serve with Parmesan cheese.