This sweet and savory tomato basil mac is a comforting, nostalgic dish with a grown-up upgrade. It keeps the cozy tomato flavor many of us grew up with, while adding aromatics, butter, and a touch of cream to create a balanced, crave-worthy pasta that works as both a side dish and a simple main.
Why You’ll Love This Recipe
It blends sweet tomato nostalgia with savory depth
Simple pantry ingredients come together fast
Kid-friendly while still appealing to adults
Flexible enough to serve plain or dressed up
Comfort food that feels familiar yet refreshed
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
8 oz elbow macaroni or small shells
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 tbsp olive oil
1 small onion, finely diced (about ½ cup)
2 cloves garlic, minced
1 tsp sugar, adjust to taste
½ tsp black pepper
½ tsp salt
¼ tsp red pepper flakes (optional)
2 tbsp unsalted butter
¼ cup heavy cream or half-and-half (optional)
2 tbsp fresh basil or parsley, finely chopped (optional)
¼ cup grated Parmesan or sharp cheddar, for topping (optional)
Directions
Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until just tender. Drain well and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4 to 5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for about 30 seconds, just until fragrant.
Pour in the diced tomatoes with their juices. Stir in the sugar, salt, black pepper, and red pepper flakes if using. Reduce the heat to medium-low and let the mixture simmer for 8 to 10 minutes, stirring occasionally, until slightly thickened and well combined.
Add the butter and stir until fully melted. If using cream or half-and-half, pour it in and stir gently until the sauce becomes smooth and lightly creamy.
Add the cooked macaroni to the skillet. Toss until the pasta is evenly coated in the sauce and heated through.
Remove from heat. Finish with fresh herbs and grated cheese if desired, then serve warm.
Make it extra creamy by increasing the cream to ⅓ cup.
Add a fried egg on top for a richer, more filling meal.
Stir in sautéed mushrooms or spinach for a veggie boost.
Bake it with extra cheese on top at 375°F for 15 minutes for a casserole-style dish.
Use whole wheat or gluten-free pasta if preferred.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over low heat or in the microwave. Add a splash of milk or water and stir to loosen the sauce before serving.
FAQs
Can I make this recipe without cream?
Yes, the dish is delicious without cream. The butter and tomatoes still create a rich, comforting sauce.
Is this recipe sweet?
It has a mild sweetness from the tomatoes and sugar, but it is balanced by savory flavors and can be adjusted to taste.
Can I use fresh tomatoes instead of canned?
Yes, use about 1½ cups finely chopped fresh tomatoes, though the flavor will be less smoky than fire-roasted.
What pasta shapes work best?
Elbow macaroni and small shells work best, but any short pasta that holds sauce well is suitable.
Can I make this ahead of time?
Yes, prepare it fully and store in the refrigerator. Reheat gently before serving.
Is this dish suitable for kids?
Yes, it is mild, comforting, and very kid-friendly. You can skip the red pepper flakes if desired.
Can I freeze this pasta?
Freezing is not recommended, as the texture of the sauce may change when thawed.
How can I make it more savory?
Reduce the sugar slightly and add more onion, garlic, or a pinch of dried herbs.
What cheese works best for topping?
Parmesan adds a salty finish, while sharp cheddar gives a richer, more nostalgic flavor.
Can I serve this as a main dish?
Yes, it works well as a simple vegetarian main, especially with a side salad or vegetables.
Conclusion
Sweet and savory tomato basil mac is proof that comfort food traditions can evolve without losing their soul. With simple ingredients and familiar flavors, this dish brings warmth, nostalgia, and just enough sophistication to earn a regular spot at the table.
Sweet & Savory Tomato Basil Mac is a cozy, nostalgic pasta dish that blends sweet tomato flavor with savory aromatics, butter, and optional cream. It’s simple, satisfying, and perfect as a side or vegetarian main.
Author:Sophia
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main or Side Dish
Method:Stovetop
Cuisine:American Italian
Diet:Vegetarian
Ingredients
8 oz elbow macaroni or small shells
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
1 tbsp olive oil
1 small onion, finely diced (about ½ cup)
2 cloves garlic, minced
1 tsp sugar (adjust to taste)
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
2 tbsp unsalted butter
¼ cup heavy cream or half-and-half (optional)
2 tbsp fresh basil or parsley, finely chopped (optional)
¼ cup grated Parmesan or sharp cheddar, for topping (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni until just tender. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 4–5 minutes until soft.
Add minced garlic and cook for 30 seconds until fragrant.
Pour in the diced tomatoes with juices. Stir in sugar, salt, black pepper, and red pepper flakes (if using). Simmer for 8–10 minutes until thickened.
Stir in butter until melted. If using, add cream and stir gently until smooth.
Add cooked macaroni to the skillet. Toss until pasta is evenly coated and heated through.
Remove from heat and top with fresh herbs and grated cheese, if desired. Serve warm.
Notes
Adjust sweetness by varying the sugar based on your taste and tomato acidity.
Skip red pepper flakes for a completely mild version.
Use canned crushed tomatoes for a smoother sauce texture.
Add sautéed veggies like mushrooms or spinach for variation.
Bake with extra cheese on top for a baked mac twist.
