This is exactly the kind of mid-week dinner I love, just like spicy couscous. The umami kick from the tomatoes, cooked down into an intensely flavorful tangy-sweet sauce, is exactly what I crave on certain days. Since I make this with canned tomatoes, it’s a dish I enjoy year-round. However, I love it most during fall season. A warm bowl of this tomato mac, and I’m a happy girl! Another reason to fall in love with this macaroni and tomatoes recipe is that it comes together in under 30 minutes. If you too are a fan of the pasta-tomato combination, then this recipe is for you! If you have enjoyed reading this, please take a moment to leave a comment and a rating below. This will motivate me to create more good content for you! You can also engage with me on Twitter, Facebook, and Instagram. - Padma
nut-free soy-free
This recipe has no added sugar. To make it vegan, swap the butter and cream with a plant-based alternative of your choice. If you are not a fan of tomatoes in your pasta, do try this potato pasta recipe. Disclaimer: Our content aims to be informative and educational, but it should not replace professional medical advice. Since manufacturing processes can vary and cross-contamination is possible, it’s essential to verify product labels and allergen information. Make sure all ingredients align with your specific allergies. As readers, you bear the responsibility for ensuring allergen safety when buying or consuming foods. Flavor: I use butter, a stock cube, aromatics, and simple spices to make this dish supremely flavorful. I also stew the tomatoes low and slow until they are well-cooked, lose their acidity, and release their natural sweetness. To make the dish creamy and well-rounded, I add a dash of cream towards the end and mix it in well. Be sure to check out the section below on variations to make this dish even more flavorful, plus tips for speeding it up (hint: make-ahead sauces ). Ease: This recipe is incredibly easy, with minimal prep work required. It comes together in under 30 minutes (or faster if you have pre-cooked pasta) and is a family-friendly dish. It’s fuss-free and forgiving—you can amp up the flavor, add more nutrition and textures (more on that later). This dish is not only perfect for an easy weeknight dinner, but it also works well as a make-ahead meal. In fact, it tastes even better the next day or two days later ! Tomatoes: I use canned tomatoes to save time and effort. The tomato paste adds a deeper flavor, and the cherry tomatoes give the dish more texture and fresh flavor. You can make the sauce entirely with fresh tomatoes if that’s your preference. If you have pre-made marinara sauce, feel free to use that instead. Check the recipe card for quantities. Macaroni: I have used tube macaroni for this recipe. You can use elbow macaroni or any other small pasta. Tomatoes: For the sauce I use plum tomatoes from a can. You can used canned diced tomatoes or canned stewed tomatoes. I also used tomato paste (concentrate) and fresh cherry tomatoes. If you don’t have cherry tomatoes, you can use any small variety or simply dice a regular tomato. Stock: I’ve used a stock cube, but feel free to use fresh stock if you prefer (see the note below if using fresh stock). Cream: I used light (single) cream. If you like it creamier, you can either increase the amount of single cream or use heavy (double) cream instead. Oil: This is just to prevent the butter from burning. I used light olive oil. Any oil that you have on hand will work. Onion: Use either red or yellow onions. Some tasty additions:
Black olives: Whole, pitted olives—add them with the cherry tomatoes at the end. Fresh basil: Tear a few leaves by hand and add them after taking the pan off the heat. Make it spicy: For extra heat, add ¼ teaspoon of red pepper flakes at the end.
If you have any questions regarding these ingredients, feel free to ask in the comments section below and I will try my best to answer them for you. Be sure to read my workflow tips and the notes below. Also see the video below. Prepare the ingredients.
Peel, wash, and dice the onion. Peel and chop the garlic cloves. Cut the cherry tomatoes into halves. Measure the rest of the ingredients.
Cook the macaroni in plenty of salted water. Undercook the pasta by one minute. Reserve 1 cup of the water. Drain and keep the pasta aside. To save time you could boil the pasta ahead and keep it in an airtight container in the fridge for 2-3 days. Workflow tip: If you’re cooking the pasta fresh, save time by starting the sauce once the pasta is set to cook. Make the macaroni tomatoes. In a heavy-bottomed saucepan or Dutch oven, heat the oil and butter over medium heat. Once the butter melts, add the chopped garlic and onion. Sauté for a couple of minutes, or until the onions start turning pink. Crumble the stock cube with your fingers and add it in. Add the tomatoes, tomato paste, and salt, then mix well. Bring it to a lively simmer, then reduce the heat to medium-low. Cook for 7–8 minutes, or until the tomatoes are soft and the sauce thickens. Turn the heat to medium-high, and add the cooked macaroni and the reserved pasta water. Bring to a boil. Note: If you are using fresh stock then at this point add that instead of the reserved pasta water. Cook for 4–5 minutes, allowing the pasta to absorb the flavors. You can make this sauce ahead of time and store it in an airtight container in the fridge for 3–4 days. When you’re ready to make the dish, simply reheat the sauce in a pan and continue the recipe from the step below. Next, add the cherry tomatoes, mix, and cook for another 3–4 minutes, until the skin of the tomatoes start to wrinkle. Stir in the light cream, crushed black pepper, and oregano. Mix well and cook for a couple of more minutes to let the flavors mingle. That’s it! This delicious pasta dish is ready. Serve warm with a side of your choice. Spinach stir fry: Vibrant green spinach, stir-fried with garlic and pepper flakes, adds extra flavor and texture to the pasta dish. The spinach-tomato combination is amazing! Sauteed sweet potatoes: Mildly spiced sweet potatoes add a lovely contrast to the intense tomato flavor of the dish. The curry powder and turmeric in the sweet potatoes make this a delectable fusion meal! Caramelized mushrooms and onions: This velvety, buttery side has all the flavors that complement the deep flavors of this pasta dish.
To make macaroni with tomatoes and cheese, add some grated cheese (as much as you want!) after you have taken the pan off the heat. Use any type of cheese that you like. I prefer plain old cheddar. If you want to go a step further and make baked macaroni and tomatoes, transfer the finished dish to a oven-proof dish and then sprinkle a generous amount of mozzarella (or any other melting cheese). Place it in a preheated oven at 350F (180C) for 5-10 minutes or until the cheese has melted and become golden brown. If you’re in a rush and have some pre-made passata sauce on hand, feel free to use it. Start the recipe as mentioned above, and instead of adding the tomatoes, just pour in the ready made sauce and follow the rest of the recipe steps. Another option is to use this cream cheese pasta sauce—it has the creaminess and tomatoey-ness that ticks all the boxes!
Storing in the fridge: Cool the pasta completely and store it in a fridge-safe container with a tight-fitting lid. Will keep good for 2-3 days. Reheating the pasta: The pasta will absorb the liquid and become quite tight and dry. When reheating, add some water or stock to “loosen” it up. Can you freeze macaroni and tomatoes? Glad you asked! I do not recommend freezing it mainly because the dish will lose its flavor and texture when reheated from frozen. Top tip: The best way to store it in the freezer is to store the cooked pasta and the tomato sauce separately. Store in tightly sealed containers or freezer-safe bags.
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
