Ingredients
Scale
- 8 oz (about 2 cups) macaroni
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups chopped fresh tomatoes or 1 can (14 oz) diced tomatoes
- 1 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar (optional, to balance acid)
- 1/4 cup chopped fresh basil or 1 teaspoon dried basil
- 1/4 cup grated Parmesan or other cheese (optional)
- Water for boiling pasta
Instructions
- Bring a large pot of salted water to a boil. Add macaroni and cook until al dente (about 8–10 minutes). Drain and set aside.
- In the same pot or a skillet, heat olive oil over medium heat. Add chopped onion and cook until soft, 4–5 minutes.
- Add garlic and cook 30 seconds until fragrant.
- Add chopped fresh tomatoes or canned tomatoes. Stir and bring to a low boil.
- Reduce heat and simmer 8–10 minutes. Add salt, pepper, and sugar if needed. Taste and adjust seasoning.
- Stir in cooked macaroni and basil. Mix well and heat 1–2 minutes so flavors join.
- Turn off heat. Serve hot with grated cheese if you want.
Notes
Use pasta that cooks to al dente to avoid mushy pasta later. Store leftovers in an airtight container in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Vegetarian