Macaroni and Tomatoes
Macaroni and Tomatoes is a simple vintage stovetop dish made with elbow macaroni simmered in a tomato base until tender and flavorful.
Servings 4 servings
Ingredients
- 2 cups elbow macaroni uncooked
- 2 tablespoons butter
- 1 small onion finely chopped
- 1 clove garlic minced
- 14.5 ounces canned diced tomatoes with juice
- 8 ounces tomato sauce
- ½ teaspoon salt
- ½ teaspoon sugar
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
Instructions
- Bring a large pot of salted water to a rolling boil (use about 1 tablespoon of salt for every 4-5 quarts of water).
- Add the elbow macaroni and cook until barely al dente, tender but slightly firm in the center (about 6-7 minutes).2 cups elbow macaroni
- Drain the pasta well and set it aside. Do not rinse the pasta.
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for about 3-4 minutes, stirring occasionally, until soft and translucent.2 tablespoons butter, 1 small onion
- Add the minced garlic and cook for an additional 30 seconds, just until fragrant. Be careful not to let the garlic brown.1 clove garlic
- Add the diced tomatoes with their juices and the tomato sauce to the pan. Stir well. Season with salt, sugar, black pepper, and paprika.14.5 ounces canned diced tomatoes, 8 ounces tomato sauce, ½ teaspoon salt, ½ teaspoon sugar, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika
- Bring the tomato mixture to a gentle simmer, then reduce the heat to medium-low.
- Add the drained macaroni. Stir until well combined.
- Cook uncovered for 10-12 minutes, stirring occasionally, until the macaroni is very tender.
- Serve warm as a side dish or enjoy as a simple entree.
Notes
- Cook the macaroni just barely al dente before adding it to the tomato mixture. It will continue to soften as it simmers in the sauce.
- Don't rinse the pasta after draining, as the additional starch helps the tomato sauce cling to the surface.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days, and add a little splash of water or broth when reheating to loosen the texture.
Nutrition
Calories: 356kcal | Carbohydrates: 63g | Protein: 11g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 757mg | Potassium: 567mg | Fiber: 5g | Sugar: 8g | Vitamin A: 604IU | Vitamin C: 16mg | Calcium: 65mg | Iron: 3mg
