1 tablespoon olive oil
1 1/2 cups all-purpose flour
1 teaspoon white sugar
1/8 teaspoon dried basil
3 cloves garlic, crushed
1/4 teaspoon dried oregano
3 tablespoons white sugar/jam
1 orange - peeled, pitted and thinly sliced
1 (8 ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 1/2 tablespoons minced fresh parsley
In a large bowl, mix olive oil, flour and sugar until well blended. Stir in basil, garlic, oregano, sugar/jam, orange and tomato paste. Pour mixture into greased 10x15 ungreased 4 quart, 4 inch glass baking dishes.
Bake pasta for 15 minutes or until bubbly; drain. Drain and sprinkle with parsley. Cover and refrigerate 8 hours or overnight.