Macaroni Tomatoes
Savor the comforting simplicity of Macaroni Tomatoes, a hearty, one-pan dish perfect for weeknight dinners or cozy lunches. This soul-warming recipe pairs tender elbow macaroni with a rich, savory tomato sauce infused with sautéed onions, garlic, and aromatic dried basil. A luscious combination of butter and olive oil creates the foundation for the sauce, while grated Parmesan cheese adds a creamy, tangy finish that takes this dish to the next level. Ready in just 30 minutes, this easy pasta recipe requires minimal effort but delivers maximum flavor, making it an ideal choice for busy families or anyone craving a nostalgic classic. Serve it hot, garnished with extra Parmesan or fresh basil for a burst of freshness. If you're searching for a quick, delicious, and affordable meal, Macaroni Tomatoes ticks all the boxes.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 15-ounce can canned diced tomatoes
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried basil
- 0.5 cup, grated parmesan cheese
- 6 cups water
Instructions
Fill a large pot with 6 cups of water and a pinch of salt. Bring it to a boil over high heat.
Add the elbow macaroni to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
While the macaroni cooks, heat a large skillet over medium heat. Add the olive oil and butter, allowing the butter to melt.
Add the finely chopped onion to the skillet and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Pour the canned diced tomatoes (with juice) into the skillet. Add the salt, black pepper, and dried basil. Stir to combine and let simmer for 5-7 minutes, stirring occasionally.
Once the macaroni is cooked, drain it well and add it directly to the skillet with the tomato mixture. Toss to coat the pasta evenly in the sauce.
Reduce the heat to low and cook for another 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and sprinkle the grated parmesan cheese over the dish. Gently toss to combine.
Serve the Macaroni Tomatoes hot, garnished with additional parmesan cheese or fresh basil if desired. Enjoy!
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 26.8 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 719 mg | 55% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1119 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
