Tomatoes and Macaroni recipe is perfect if you are looking for an easy pantry-friendly dinner recipe that won't break the bank.
This old-fashioned hearty pasta recipe comes together in 30 minutes, perfect for a busy weeknight meal.
Kids will love this comforting pasta recipe with tomatoes as long as they like tomatoes! My toddler is big fan of this classic Tomatoes and Macaroni pasta.
The best part about this pasta recipe is that you don't need to prep anything. Since we are using pantry-friendly ingredients, you essentially just dump everything into the pot.
You might already have everything you need to make this simple pasta recipe in your pantry since the ingredients used are pantry staples, but if not, they are easy to find at any grocery store.
ingredients and variation ideas
Elbow pasta- I like to use the classic elbow shape for this recipe, but you use another small pasta shape that you have on hand.
Broth- To add more flavor to the pasta, I like to cook the pasta in vegetable broth instead of water.
Canned tomatoes- For this pantry-friendly pasta recipe, I prefer to use canned tomatoes over fresh. You could also use canned stewed tomatoes.
Dried Herbs- I like to add dried oregano and Italian seasoning, but sometimes I will switch things up and use dried parsley, thyme or basil. Use whatever dried herbs that you like!
Butter- To add a little richness to the pasta, add vegan butter once the pasta is cooked. You don't need too much butter, about two tablespoons.
Sugar- To balance out the acidity of the canned tomatoes, a little sugar is needed. Only a teaspoon of sugar is needed to help balance you the flavors.
how to make pasta with tomatoes
This pasta recipe couldn't be any easier to make. First, bring the broth to boil in a large pot or dutch oven.
Once the broth is boiling, add the pasta and herbs, cook for 10-12 minutes; stir the pasta occasionally because the pasta can stick to the pot.
Once the pasta is cooked and all the broth has been absorbed, stir in the butter.
Finally, it is time to add the tomatoes. Cook for another 3-5 minutes until tomatoes are warm and heated through.
Serve the pasta. I like to garnish the macaroni and tomatoes with chopped fresh parsley.
more pasta recipes to try
We love pasta for dinner! Check out these other delicious pasta recipes:
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Macaroni and Tomatoes
This old-fashioned hearty pasta recipe comes together in 30 minutes, perfect for a busy weeknight meal.
Ingredients
- 4 cups Vegetable Broth
- 3 cups Elbow Macaroni
- 1 Teaspoon Salt
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Italian Seasoning**
- 1 Teaspoon Sugar
- ¼ Teaspoon Black Pepper
- 2 Tablespoons Vegan Butter
- 1- 28 ounce can Diced Tomatoes***
- Chopped parsley to serve
Instructions
- Bring the broth to boil in a large pot or dutch oven.
- Once the broth is boiling, add the pasta and herbs, bring to a simmer. Once boiling, reduce heat to low and cover. Cook for 10-12 minutes; stir the pasta occasionally because the pasta can stick to the pot.
- Once the pasta is cooked and all the broth has been absorbed, stir in the butter.
- Finally, it is time to add the tomatoes. Cook for another 3-5 minutes until tomatoes are warm and heated through.
- Serve the pasta. I like to garnish the macaroni and tomatoes with chopped fresh parsley.
Notes
Feel free to switch up the dried herbs depending on what you have. Dried parsley and dried basil are really good too.
You can also use canned stewed tomatoes or fire-roasted tomatoes. Any canned tomato product should work.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 123Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 735mgCarbohydrates: 19gFiber: 3gSugar: 4gProtein: 4g
Nutrition information is just an estimate per serving.
Happy Cooking!
Jeni
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