Maxine’s “Slav” Macaroni
This is mom’s FAMOUS (at least around Miami, Arizona in the 60’s and 70’s) “slav” macaroni recipe. She would have this at parties and except for the shrimp cocktail, It was always the first to be eaten. Up until now it was only available to the family. Now, if you’re here, well, you get to enjoy it too.
The important thing to note is this is a “baked” dish. You layer your pasta (I like Buccatini, but Mom used Perciatelle. Any long, tubular pasta is required here.
- 1 small can of tomato sauce (or homemade is good!)
- 1 cup of water
- 7 cloves of garlic
- 1 package of long tubular pasta
- 1/2 bunch of parsley, chopped coarse
- 1 stick of butter
- 1 cup of fresh grated parmesan cheese
Cook the pasta until “Al dente”. Empty the sauce in a saucepan with the water and heat. Melt the butter in another pan. When the pasta is ready, mix in the butter, then lay it out lengthwise in a casserole dish until the bottom is covered. Cover the pasta evenly with a light layer of sauce.
Add some of the parsley on top. Sprinkle a bunch of cheese evenly on top of the layer. Make another layer and do the same.
When you’re finished with the layers, add any cheese you have left on top and bake at high heat until the cheese is melted. Serve and enjoy.