Description
A comforting and simple recipe for Old Fashioned Macaroni and Tomatoes made with elbow macaroni, canned whole tomatoes, sugar, salt, and butter. This classic dish is simmered gently on the stovetop until tender and well combined, perfect for a quick and hearty meal.
Ingredients
Scale
Pasta
- 2 cups uncooked elbow macaroni
Tomato Sauce
- 28 ounces canned whole tomatoes with juice
- 3 tablespoons sugar
- ½ teaspoon salt
Finishing
- 2 to 3 tablespoons butter
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil. Add the uncooked elbow macaroni and cook according to the package directions until tender. Drain well and set aside.
- Prepare Tomatoes: In a large skillet, pour in the canned whole tomatoes along with their juice. Use a spoon or your hands to break the tomatoes into bite-sized chunks.
- Combine Ingredients: Add the cooked macaroni to the skillet with the tomatoes. Stir in the sugar and salt to combine all the ingredients evenly.
- Simmer the Mixture: Place the skillet over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent sticking.
- Add Butter and Finish: Once the mixture begins to bubble gently, reduce the heat to low. Stir in the butter until melted and fully incorporated into the dish.
- Season to Taste: Taste the macaroni and tomatoes and adjust the seasoning by adding more salt or black pepper if desired.
- Serve Warm: Serve the macaroni and tomatoes warm, optionally accompanied by a slice of buttered bread for a complete meal.
Notes
- Breaking the canned tomatoes by hand yields a nicer chunky texture.
- Adjust sugar and salt quantities according to your taste preferences.
- This dish pairs well with a simple green salad or crusty bread.
- To add extra flavor, you can stir in chopped fresh basil or a pinch of red pepper flakes while simmering.
