Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.

Add the chopped tomatoes, salt, pepper, and basil. Cook for about 10 minutes until the tomatoes are soft and the mixture is heated through.

Add the cooked macaroni to the skillet and toss to combine with the tomato mixture. Cook for an additional 2-3 minutes to heat through.

Serve hot, garnished with additional basil if desired.