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Macaroni and Tomatoes
Ingredients:
- 2 cups elbow macaroni
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1/2 cup tomato sauce
- 2 tbsp butter
- 1 medium onion, finely chopped (optional)
- 2 cloves garlic, minced (optional)
- Salt and black pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions:
- Cook the Macaroni:
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook according to the package instructions until al dente.
- Drain the macaroni and set aside.
- Prepare the Tomato Mixture:
- In a large skillet, melt the butter over medium heat.
- If using, add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Add the diced tomatoes (with juice) and tomato sauce to the skillet. Stir to combine.
- Season with salt and black pepper to taste.
- Let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
- Combine Macaroni and Tomatoes:
- Add the cooked macaroni to the skillet with the tomato mixture.
- Stir to coat the macaroni evenly with the tomato sauce.
- Serve:
- Serve the macaroni and tomatoes hot.
- If desired, sprinkle with grated Parmesan cheese before serving.
Enjoy your simple and delicious macaroni and tomatoes!