Why Everyone Is Making This Tomato Macaroni Pasta? - Easy Tomato Pasta Recipe

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be used for a lighter option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers can add a refreshing crunch.

Boil water in a large vessel and add 1 teaspoon of salt and 0.5 teaspoon of oil.

Once boiled, add 2 cups of macaroni pasta and cook for 6-7 minutes until al dente.

Strain the pasta in a colander and pour more water over it to stop cooking, keeping it aside.

Make slits in 4-5 tomatoes and boil them in a saucepan for 4-5 minutes until the skin starts coming off.

Remove the skin and blend the tomatoes into a smooth puree.

In a big wok, heat 2 tablespoons of oil and add 1 tablespoon of finely chopped garlic, cooking for 30-40 seconds.

Add 1 finely chopped onion and cook for 2-3 minutes until translucent.

Add 0.5 capsicum (optional) and the tomato puree, cooking for 2 minutes.

Add salt, cover, and cook on low to medium flame for 4-5 minutes.

Add 1 teaspoon of sugar, 0.5 teaspoon of black pepper powder, 0.5 teaspoon of mixed herb seasoning, 0.5 teaspoon of red chili flakes, and 1 teaspoon of kashmiri red chili powder.

Mix in 2 tablespoons of store-bought tomato sauce (optional) and reserved pasta stock, cooking for 2 more minutes.

Add boiled pasta and a knob of butter, mixing until combined and coated with the sauce for about 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens