Certainly! Here’s a simple recipe for macaroni and tomatoes:
Ingredients:
- 8 oz (about 225g) elbow macaroni
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions:
- Cook the macaroni according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sautΓ© until soft and fragrant, about 2-3 minutes.
- Add the diced tomatoes (with their juices) to the skillet. Stir in the dried basil and oregano, and season with salt and pepper to taste. Let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together.
- Once the tomato mixture has thickened slightly, add the cooked macaroni to the skillet. Stir well to combine, ensuring that the macaroni is evenly coated with the tomato sauce. Cook for an additional 2-3 minutes to heat through.
- Serve the macaroni and tomatoes hot, optionally topped with grated Parmesan cheese for extra flavor. Enjoy!
This recipe is customizable, so feel free to add other ingredients like cooked ground beef, bell peppers, or Italian sausage for extra flavor and texture.
