Easy Macaroni Tomato Recipe – Garlic & Basil Pasta

Last Updated on 6 months ago by Neha Deshmukh

Easy Macaroni Tomato Recipe – Garlic & Basil Pasta

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, quick, and easy meal that the whole family will enjoy. This macaroni tomato recipe is exactly that. I first stumbled upon a version of this when I was a student, and it’s been a go-to ever since – perfect for busy weeknights or when you just need a big bowl of something warm and delicious. It’s simple, flavorful, and honestly, feels like a hug in a bowl.

Why You’ll Love This Recipe

This isn’t your average mac and cheese! The bright, fresh flavors of tomato, garlic, and basil really elevate this dish. It’s a fantastic vegetarian option, but you can easily add protein if you like. Plus, it comes together in under 30 minutes, making it a lifesaver when you’re short on time. It’s a classic comfort food with a little something extra.

Ingredients

Here’s what you’ll need to whip up this delightful pasta:

• 20 gm butter
• 6 garlic cloves, minced
• 1 large onion, minced
• 2 large tomatoes, minced
• 800 ml water
• 1 chicken/vegetable stock sachet
• 1 cup macaroni
• 1 tsp dried basil
• 3 tbsp mozzarella cheese
• 1 tbsp black pepper powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Stock Seasoning: Don’t skip the stock sachet! It adds so much depth of flavour to the sauce. I usually use vegetable stock for a lighter taste, but chicken stock works beautifully too.
• Macaroni: Elbow macaroni is classic for a reason, but you can really use any small pasta shape you like. Shells or ditalini would be lovely.
• Tomatoes: Ripe, flavorful tomatoes are key. If you’re not using fresh, good quality canned crushed tomatoes are a great substitute. I prefer using Roma tomatoes as they have less water content.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Melt the butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant – about a minute. You don’t want it to brown, just release its lovely aroma.
2. Add the minced onion and cook until softened, around 5 minutes. Then, stir in the minced tomatoes and cook until they become mushy and broken down, about another 5-7 minutes.
3. Pour in the water and add the stock sachet. Bring the mixture to a boil, stirring to dissolve the stock.
4. Now, add the macaroni and cook according to package directions, usually around 8-10 minutes, or until it’s al dente – meaning it still has a little bite.
5. Once the macaroni is cooked, stir in the dried basil, mozzarella cheese, black pepper powder, and salt. Simmer for another 5 minutes, allowing the cheese to melt and the flavors to meld together.
6. If the sauce is too thick, add a little extra hot water until it reaches your desired consistency. Serve warm and enjoy!

Expert Tips

• Don’t overcook the macaroni! Al dente is the way to go – it will continue to cook slightly in the sauce.
• Taste as you go! Adjust the salt and pepper to your liking.
• For a richer flavour, use a knob of butter at the end to finish the sauce.

Variations

This recipe is super versatile! Here are a few ways to jazz it up:

• Vegan Adaptation: Swap the butter for olive oil and use a vegan mozzarella alternative.
• Gluten-Free Adaptation: Simply use gluten-free macaroni! There are some great options available now.
• Spice Level Adjustment: Add a pinch of chili flakes to the sauce for a little heat. My friend, Priya, loves to add a whole teaspoon!
• Quick Weeknight Version: Use a can of crushed tomatoes instead of fresh. It cuts down on prep time significantly.
• Add Protein: Stir in some cooked chicken, shrimp, or chickpeas for a more substantial meal.

Serving Suggestions

This macaroni tomato pasta is delicious on its own, but it also pairs well with:

• A simple green salad
• Garlic bread
• Roasted vegetables

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

FAQs

Let’s answer some common questions:

• What type of macaroni works best in this recipe? Elbow macaroni is classic, but shells, ditalini, or any small pasta shape will work!
• Can I use fresh tomatoes instead of minced tomatoes? Absolutely! About 3-4 medium fresh tomatoes, peeled and chopped, will do the trick.
• How can I make this macaroni tomato recipe creamier? Add a splash of cream or a dollop of cream cheese at the end.
• Can this dish be made ahead of time? You can prepare the sauce ahead of time and store it in the refrigerator. Just cook the macaroni when you’re ready to serve.
• What is the best way to adjust the seasoning in this recipe? Start with a little salt and pepper, then taste and add more as needed. Remember, you can always add more, but you can’t take it away!