Here’s a simple and comforting recipe for Macaroni and Tomato, a classic pasta dish:
Ingredients (Serves 4)
- 2 cups elbow macaroni (or any small pasta)
- 2 tbsp olive oil or butter
- 1 small onion, finely chopped
- 2–3 garlic cloves, minced
- 2 cups fresh tomatoes, chopped, or 1 can (14 oz) diced tomatoes
- 1 tsp tomato paste (optional, for richer flavor)
- 1/2 tsp sugar (optional, to balance acidity)
- Salt and black pepper to taste
- 1 tsp dried basil or oregano (optional)
- Grated cheese (Parmesan or cheddar) for topping
Instructions
- Cook the Pasta
- Boil macaroni in salted water according to package instructions until al dente.
- Drain and set aside.
- Prepare the Tomato Sauce
- Heat olive oil or butter in a skillet over medium heat.
- Sauté onions until soft, then add garlic and cook 30 seconds.
- Add tomatoes (and tomato paste if using).
- Simmer 10–15 minutes until sauce thickens slightly.
- Season with salt, pepper, sugar, and herbs.
- Combine Pasta and Sauce
- Add cooked macaroni to the sauce and stir until well coated.
- Cook 2–3 minutes to let flavors blend.
- Serve
- Serve hot with grated cheese on top.
- Optional: garnish with fresh basil or parsley.
💡 Tips
- For a creamier version, stir in a splash of milk or cream.
- Can add vegetables like bell peppers, zucchini, or spinach for extra nutrition.
- Use fresh tomatoes in season for best flavor, or canned tomatoes year-round.
If you want, I can also give a quick 15-minute version of macaroni and tomato that’s perfect for a busy weeknight and still tastes fresh and flavorful.
Do you want that version?
