Herbed Macaroni Parmesan

This is weeknight pasta at its simplest and best: hot elbow macaroni tossed with melted margarine, grated Parmesan, fresh basil, chopped Roma tomatoes, and parsley. Fifteen minutes from pot to plate.

The trick is tossing the hot drained pasta with margarine immediately so it melts and coats every noodle. Then the Parmesan goes in while everything is still steaming hot, clinging to the buttery surface and creating a light, savory coating.

Fresh basil makes a noticeable difference here over dried. If you have it, use it. The heat from the pasta wilts the basil just enough to release its fragrance without cooking it to nothing. Fresh parsley adds a clean, grassy contrast.

Chopped Roma tomatoes bring bursts of acidity and color. They stay raw, which keeps their texture firm against the tender pasta.

Kitchen Tips

• Cook the macaroni to just al dente since it softens slightly when tossed with the hot margarine
• Reserve a splash of pasta water before draining in case you need to loosen things up
• Use real Parmigiano-Reggiano, freshly grated, for the best flavor and melt

Variations

• Add sauteed mushroom slices or steamed broccoli florets for a heartier dish
• Toss in diced cooked chicken to make it a main course
• Swap margarine for butter and add a clove of minced garlic for more richness