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Macaroni and Tomato Sauce Recipe

Italian-American · Main course · 30 min total

A comforting classic that combines tender macaroni with a rich, homemade tomato sauce. This recipe is simple, satisfying, and perfect for a quick weeknight dinner.

Ingredients

• 8 oz (225g) elbow macaroni
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz / 800g) crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp tomato paste (optional, for richness)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions until al dente. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in crushed tomatoes, oregano, basil, salt, pepper, and tomato paste if using. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Add the cooked macaroni to the sauce and toss to coat. Cook for 1-2 minutes until heated through.
5. Serve hot, topped with grated Parmesan cheese.

Tips

• For a creamier sauce, stir in 2 tablespoons of butter or heavy cream at the end.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Add cooked ground beef or Italian sausage for a heartier meal.

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