Macaroni and Tomatoes Recipe

overhead picture of white bowl with a spoon and a blue napkin filled with pasta and sauce

Macaroni and Tomatoes Recipe

Old Fashioned Macaroni and Tomatoes with elbow pasta, stewed tomatoes, and bacon fat. A budget friendly Southern comfort dish ready in 20 minutes. Serve it as a side or main.

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Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: Jennifer Stewart

Ingredients

8 ounces elbow macaroni
15 ounces diced tomatoes
15 ounces stewed tomatoes
1 tablespoon bacon fat
Parmesan cheese for garnish

Instructions

Prepare the pasta according to package directions. Drain, reserving 1/4 cup pasta water.
While the pasta is cooking, in a large sauce pan or deep skillet, add the bacon fat over medium heat.
Add the diced and stewed tomatoes. Stir and bring to a boil.
Reduce heat and simmer for 10 minutes.
When the pasta is done, add the cooked noodles and stir to combine.
Let the macaroni and tomatoes simmer for an additional few minutes to allow the flavors to mix.
If the sauce is too thin you can add a little of the pasta water or a cornstarch slurry to thicken it.
Remove and serve. Garnish with fresh parsley and grated Parmesan cheese if desired.

Notes

Use a combination of diced and stewed tomatoes for the best flavor and texture.
If you have it, bacon fat adds the smoky, old fashioned flavor. Butter works in a pinch.
Cook the macaroni in chicken broth for a richer, deeper taste.
Add a teaspoon of sugar if the tomatoes taste too acidic.
Simmer the noodles in the tomatoes for a few minutes so they soak up the flavor before serving.

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