This wholesome macaroni and tomato dish is a comforting weeknight favorite that combines simplicity with nourishing flavor.
Packed with fiber-rich pasta, plant-based nutrients from tomatoes, and heart-healthy olive oil, it’s low in saturated fat yet full of satisfying taste.
Quick to prepare and naturally flavorful, it’s perfect for busy evenings or easy meal prep that the whole family will enjoy.
Macaroni and Tomatoes
Equipment
- 1-Large pot
- 1-Large skillet
- 1-Colander
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons vegetable oil or olive oil
- ¼ cup finely chopped onion
- 1 clove garlic minced
- 2 14.5-ounce cans diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- Chopped fresh parsley optional, for garnish
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil over high heat, then add a generous pinch of salt to season the pasta from the inside out. Stir in the elbow macaroni and cook according to the package instructions until al dente, which means tender but still slightly firm in the center. Stir occasionally during cooking to prevent the noodles from sticking together. Once the pasta is ready, drain it well in a colander and set it aside. Avoid rinsing, as the starch on the surface will help the sauce cling better.
- Heat the Oil in Skillet: Place a large skillet over medium heat and pour in the vegetable oil. Allow the oil to warm until it shimmers lightly, which should take about 30 seconds. Heating the oil properly before adding ingredients is key for even cooking and flavor release.
- Sauté Onion and Garlic: Add the finely chopped onion to the skillet, stirring to coat it evenly in the hot oil. Cook for about 3 minutes, or until the onion softens, becomes translucent, and develops a subtle sweetness. Next, add the minced garlic and stir continuously for about 30 seconds, just until fragrant. Take care not to let the garlic brown, as this can create bitterness.
- Incorporate Tomatoes and Herbs: Pour in the canned diced tomatoes, including their juices, to create the base of the sauce. Stir in the oregano, basil, salt, sugar, and black pepper, ensuring the seasonings are evenly distributed. The blend of herbs adds depth and warmth, while the sugar helps balance the natural acidity of the tomatoes.
- Simmer the Sauce: Reduce the heat slightly and bring the tomato mixture to a gentle simmer. Let it cook uncovered for about 10 minutes, stirring every few minutes to prevent sticking. During this time, the sauce will thicken slightly, and the flavors of garlic, onion, and herbs will meld beautifully with the tomatoes.
- Combine Pasta with Sauce: Add the drained macaroni to the skillet of simmering tomato sauce. Gently fold the pasta into the sauce, making sure each piece is well coated. Continue cooking for 2–3 minutes over low heat so the pasta absorbs some of the sauce’s flavor. Stir frequently to ensure everything is heated evenly and nothing sticks to the bottom of the skillet.
- Taste and Adjust Seasoning: Before serving, taste the macaroni and tomato mixture. Adjust with additional salt, pepper, or a pinch more sugar if needed. The seasoning should strike a balance between savory, tangy, and subtly sweet.
- Garnish and Serve: Remove the skillet from the heat and transfer the dish to a serving bowl or platter. If desired, sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve immediately while warm, either as a satisfying side dish or as a simple main meal paired with salad or protein.
Notes
- Use high-quality canned tomatoes for the best flavor — San Marzano or other vine-ripened diced tomatoes work beautifully.
- Adjust the seasoning to taste; a little extra basil or oregano can elevate the flavor.
- For a creamier version, stir in a splash of milk, cream, or shredded cheese just before serving.
- This recipe is highly adaptable — add vegetables like spinach, zucchini, or mushrooms for extra nutrition and variety.
- To save time, cook pasta while preparing the sauce so everything comes together quickly.
Chef’s Secrets For Perfect Flavor
The magic of this dish lies in balancing freshness, seasoning, and texture.
Start with high-quality canned tomatoes — their flavor will define your sauce.
Sautéing onions and garlic slowly brings out a natural sweetness that complements the acidity of tomatoes.
Simmering gently allows the flavors to meld fully, making the dish richer and more aromatic.
Herbs like oregano and basil aren’t just seasoning; they infuse the sauce with warmth and complexity.
Finally, letting the pasta absorb a bit of sauce before serving ensures each bite is flavorful.
A sprinkle of fresh parsley at the end adds a refreshing finish.
Serving Suggestions For Maximum Enjoyment
This macaroni and tomato dish is incredibly versatile.
Serve it as a comforting side to roasted chicken or grilled fish for a complete dinner.
For a vegetarian main course, pair it with a crisp green salad or steamed vegetables.
Add grated Parmesan or a dollop of ricotta for richness.
You can also enhance texture by sprinkling toasted breadcrumbs over the top before serving.
This recipe works beautifully as a make-ahead meal for busy nights — reheat gently with a splash of water or broth for freshness.
Storage Tips For Best Results
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently in a skillet over low heat with a splash of water or broth to restore moisture.
Avoid microwaving on high, as this can dry out the pasta.
For longer storage, freeze in portions in freezer-safe containers for up to 2 months.
When reheating frozen pasta, thaw overnight in the refrigerator and reheat slowly to preserve texture and flavor.
Fresh herbs should be added after reheating for the best taste.
Frequently Asked Questions
1. Can I use fresh tomatoes instead of canned?
Yes — fresh, ripe tomatoes can be used, especially in summer. Blanch and peel them first, then dice. Use about 4 cups of fresh tomatoes for every two cans.
Fresh tomatoes will give a lighter flavor, but the simmering time may need to be extended to thicken the sauce.
2. Can I make this recipe gluten-free?
Absolutely. Substitute regular elbow macaroni with a gluten-free pasta variety. Ensure the pasta cooking time is adjusted according to the package instructions, as gluten-free pasta often cooks faster.
3. How can I make this dish more filling?
Add cooked sausage, ground beef, chicken, or crumbled bacon to the sauce. Alternatively, toss in cooked vegetables such as spinach, mushrooms, zucchini, or peas to make it more nutrient-rich and hearty.
4. Can this dish be prepared in advance?
Yes — both the pasta and sauce can be prepared ahead of time. Store them separately in airtight containers for up to 3 days in the refrigerator. Combine and reheat just before serving to keep pasta texture intact.
5. How do I prevent pasta from becoming mushy?
Cook pasta just until al dente, as it will soften further when combined with the sauce. Drain it well and avoid overcooking during reheating. If storing, keep pasta and sauce separately until ready to serve.
