This macaroni and tomatoes recipe is an easy, comforting dish made from a few pantry staples. Despite its simplicity, it delivers big flavor from savory garlic, herbs, and juicy canned tomatoes. Ready in about 30 minutes, this classic pasta is perfect as a main or a hearty side and is ideal for weeknights, potlucks, or when you want a nostalgic, satisfying meal.
This old-fashioned recipe makes a warm, filling side dish that may bring back memories of childhood dinners. It pairs well with simple mains like roasted or braised beef, sautéed vegetables, or a plate of flaky homemade biscuits. If you enjoy pasta dishes, this macaroni and tomatoes is an easy, flavorful option to add to your rotation.
Why You’ll Love This Recipe
- Simple: Uses only a few common pantry ingredients.
- Quick: Ready in roughly 30 minutes from start to finish.
- Flavorful: Garlic, herbs, and canned tomatoes combine to create a rich, comforting pasta dish.
Ingredients
What you’ll need for this macaroni and tomatoes recipe:
Ingredient notes
- Tomatoes: Petite diced or crushed canned tomatoes work best for even tomato distribution. Do not drain the tomatoes for this recipe; their liquid helps cook and flavor the pasta.
- Broth: Chicken broth adds depth, but vegetable broth or water will work in a pinch. If using water, consider a bouillon cube or a knob of butter to enrich the flavor.
- Herbs: Dried oregano and basil are used here, or substitute an unsalted Italian seasoning blend to simplify things.
Substitutions and Variations
This recipe adapts easily based on what you have on hand:
- Liquid: Use water instead of broth if necessary. For extra flavor, add a tablespoon of butter or a bouillon cube to the water.
- Tomato options: Use crushed, diced, or pureed canned tomatoes depending on your texture preference. Tomato sauce can also be used if that’s all you have.
- Garlic: Fresh or jarred minced garlic both work. Garlic powder can be used as a substitute—just use garlic powder (not garlic salt) and adjust the recipe salt accordingly.
- Finish: Stir in a pat of butter or a splash of olive oil for extra richness, and top servings with grated parmesan and chopped parsley if desired.
Step-by-Step Instructions
How to make macaroni and tomatoes:
Step 1: Heat a Dutch oven or large pot over medium heat. Add oil, minced garlic, and dried herbs. Stir and cook 1–2 minutes until fragrant and just starting to brown.
Step 2: Add the chicken stock (or water) and the macaroni. Bring the mixture to a boil over high heat, then reduce the heat and cover the pot.
Step 3: Cook for about 15 minutes, stirring every 4–5 minutes to prevent sticking. The pasta should absorb most of the liquid.
Step 4: Stir in the undrained canned tomatoes, season with salt and black pepper, and heat gently for a few more minutes. Serve warm and top with parmesan and parsley if desired.
Expert Cooking Tips
- Do not drain the cooking liquid: The pasta will absorb most of the liquid as it cooks, creating a saucy, well-seasoned final dish.
- Season to taste: Start with the suggested salt and pepper, then adjust to your preference before serving.
- Herb base: Garlic combined with basil and oregano creates a classic flavor profile; use Italian seasoning for a quick swap.
- Enhance richness: If you prefer a creamier finish, add a knob of butter or a splash of olive oil before serving.
Recipe FAQs
Canned tomatoes are an excellent, convenient option for pasta. Diced or crushed tomatoes mix well with pasta because the pieces are bite-sized and distribute flavor evenly throughout the dish.
How many calories are in a bowl of macaroni and tomatoes?
This recipe has about 342 calories per serving, which aligns with an average-sized bowl portion specified in the recipe card.
Does macaroni and tomatoes freeze well?
Yes, you can freeze macaroni and tomatoes, but the pasta texture may change slightly after thawing and reheating. For best results, consume within about three months. Because this dish is quick to prepare, many cooks prefer making it fresh when possible.
Should you drain canned tomatoes for pasta?
For this recipe, use the tomatoes undrained so their juices can flavor and help cook the pasta. If a can seems very watery, you can drain a portion, but some liquid should remain to enrich the dish.
Recipe
Macaroni and Tomatoes (easy with few ingredients)
A simple, old-fashioned macaroni and tomatoes recipe that uses pantry staples to deliver comforting, flavorful results.
Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes
Servings: 6 | Calories: 342 kcal
Author: Sally
Ingredients
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 2 teaspoons Italian seasoning (or 1 tsp each basil and oregano)
- 4 cups chicken stock or broth (or water)
- 3 cups uncooked macaroni (or pasta of choice)
- 29 ounces canned tomatoes (two cans, crushed and/or diced), undrained
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- Parsley to top (optional)
- Parmesan cheese to top (optional)
Instructions
- Heat a Dutch oven or stock pot over medium heat.
- Add oil, garlic, and herbs. Stir and cook 1–2 minutes until fragrant.
- Add broth (or water) and pasta. Bring to a boil, uncovered.
- Reduce heat to low, cover, and cook for about 15 minutes, stirring every 4–5 minutes to prevent sticking.
- When the pasta has absorbed most of the liquid, stir in the undrained tomatoes. Heat for another 3–5 minutes, then season with salt and pepper and serve hot.
Notes
- Begin with garlic, basil, and oregano for a classic flavor base. Italian seasoning works as a simple substitute.
- If you don’t have stock, a bouillon cube or extra butter added to water will boost flavor.
- Do not drain the pasta cooking liquid; the pasta will absorb it, creating a saucy texture.
Nutrition
Calories: 342 kcal | Carbohydrates: 56 g | Protein: 13 g | Fat: 8 g | Fiber: 5 g
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