Try cooking macaroni shepherd-style like risotto in one pan. Sauté the garlic then add the sauce and macaroni. Stir regularly and continue to add the sauce and broth throughout the cooking time. Something magic happens to the macaroni along the way.
Adapted from a recipe published in The New York Times by Alain Ducasse.
1/4 cup olive oil
1 head of garlic, smashed into 1 teaspoon of salt
1 quart slow-roasted tomatoes or 24 oz. imported Italian Tomato Puree
1 cup of vegetable soup stock or warm water
1 tablespoon dried oregano
salt and pepper to taste
1/2 cup fresh basil, chopped
1 cup grated imported Romano cheese
With the stove set to medium-high, heat a 10-inch skillet. Add olive oil and heat until warm. Add the garlic and oregano. Cook until golden, about 5 minutes.
Dump in the pasta and stir until well combined. Reduce heat to medium low. Add the tomato sauce and 1/2 cup of warm water. Stir. Season with salt and pepper. Cover and continue to cook and stir like a risotto stirring every few minutes. Add the water or soup stock as needed to the pan.
Cook for around 15 minutes, following the cooking instructions on the pasta package for al dente. Take off the heat. The pasta will be cooked and coated with just enough sauce, richly concentrated, creamy and perfectly seasoned.
Fold in the fresh basil. Spoon on the cheese and serve immediately.