Macaroni Noodles with Tomatoes
This recipe for macaroni with added tomatoes is the ultimate pantry-friendly pasta dinner! It combines elbow noodles, canned tomatoes, and butter and is a cozy family favorite that’s ready to serve within just 15 minutes.
Servings 6
Ingredients
- (1) 16 ounce box elbow noodles
- (2) 14.5 ounce cans diced tomatoes don’t drain
- 1/4 cup butter
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
- Fill a large pot with salted water, bringing to a boil. Add elbow noodles and cook until al dente. I like to pull them a minute before the box says, so they're still a little bouncy. Drain and place back into the pot.
- Add cans of diced tomatoes (don't drain), butter, sugar and salt and pepper into the pot, stirring until butter is melted and well mixed.
- Serve in bowls and enjoy!
Notes
Don't want to use diced tomatoes? You can use stewed tomatoes instead of diced tomatoes if you’d like. You can also use 2-3 fresh tomatoes, chopped up, if it's garden season.