Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.8 ounces elbow macaroni.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 3 minutes.2 tablespoons vegetable oil,1/4 cup onion.
Add the minced garlic and cook for another 30 seconds until fragrant.1 clove garlic.
Pour in the undrained diced tomatoes. Add the oregano, basil, salt, sugar, and pepper. Stir to combine.2 (14.5 ounce )cans diced tomatoes,1 teaspoon dried oregano,1 teaspoon dried basil,1 teaspoon salt,1/2 teaspoon sugar,1/4 teaspoon black pepper.
Bring the mixture to a simmer and cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
Add the cooked macaroni to the skillet with the tomato sauce. Stir well to coat the pasta.
Cook for an additional 2-3 minutes, stirring frequently, until the pasta is heated through and has absorbed some of the sauce.
Remove from heat; garnish with chopped fresh parsley on top, if desired.Chopped fresh parsley
Notes
Pro Tip:
For an even heartier dish, try adding cooked sausage, ground beef, or some crumbled bacon to the tomato sauce. It’s a great way to make this dish more filling!