Here’s a simple and delicious way to make Macaroni and Tomato—a classic comfort meal:
Ingredients (serves 2–3)
- 1 cup elbow macaroni
- 2–3 large ripe tomatoes (or 1 can of crushed tomatoes)
- 1 small onion, chopped
- 1–2 cloves garlic, minced
- 2 tbsp vegetable oil or butter
- Salt and pepper to taste
- 1/2 tsp paprika or chili powder (optional, for a bit of spice)
- 1/2 cup grated cheese (optional)
- Fresh herbs like basil or parsley (optional)
Instructions
- Cook Macaroni: Boil macaroni in salted water until al dente, then drain and set aside.
- Make Tomato Sauce:
- Heat oil in a pan over medium heat.
- Sauté onions until soft, then add garlic and cook 1 minute.
- Add chopped tomatoes (or canned tomatoes) and cook 8–10 minutes until thickened.
- Season with salt, pepper, and paprika/chili if using.
- Combine: Mix the cooked macaroni into the tomato sauce. Stir well so the pasta is coated.
- Optional: Sprinkle cheese on top and let it melt before serving. Garnish with herbs if desired.
💡 Tip: For extra flavor, you can add a small bit of tomato paste while cooking the sauce, or sauté diced bell peppers with the onions.
If you want, I can also give a Nigerian-style Macaroni and Tomato version, which has a richer, slightly spicy flavor and is very popular. Do you want me to do that?
