|Vegetable oil||1⁄2 Cup (8 tbs)|
|Uncooked elbow macaroni/2 cups uncooked elbow macaroni||8 Ounce|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Canned tomato juice||20 Ounce (1 Can)|
|Worcestershire sauce||2 Tablespoon|
In a 1 1/2 quart, heat resistant, non-metallic casserole, place vegetable oil, macaroni, onion, green pepper and garlic.
Heat, uncovered, on full power 5 minutes or until macaroni turns slightly yellow.
In a 1 quart, heat-resistant, non-metallic measuring cup, heat tomato juice, uncovered, on full power for 6 minutes or until tomato juice comes to a boil.
Add salt, pepper and Worcestershire sauce to tomato juice.
Stir to combine.
Pour tomato juice mixture into macaroni mixture.
Heat, covered, on roast for 18 minutes or until macaroni is tender.