A delightful twist on the classic macaroni and tomatoes, this recipe adds a creamy touch and a hint of garlic for an elevated flavor.
Heat the diced tomatoes, butter, salt, oregano, and minced garlic in a medium saucepan over medium heat until it starts to simmer.
Stir occasionally to prevent sticking and ensure even heating.
Reduce the heat to low and add the cream. Stir well and let it simmer for 10 minutes, stirring occasionally.
Adding the cream slowly prevents curdling and ensures a smooth sauce.
Cook the macaroni according to the package instructions until al dente. Drain and set aside.
Rinse the macaroni with cold water after draining to stop the cooking process.
Combine the cooked macaroni with the tomato cream sauce in the saucepan. Mix well to coat the pasta evenly.
Mix gently to avoid breaking the pasta.
Serve the macaroni in bowls and sprinkle grated parmesan cheese on top as desired.
Add a sprig of fresh oregano for a touch of elegance.
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